Homemade Cake Mix
by Patti Chadwick
The Chocolate Theory
Homemade Chocolate Mixes
Pie Baking Tips and Recipes
When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!
Homemade Cake Mix
- 3-1/3 cups shortening
- 5 tablespoons double-acting baking powder
- 7-2/3 cups granulated sugar
- 3 tablespoons salt
- 11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed. Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing bowl. Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
To Store Mix:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3-1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
- 3-1/2 cup cake mix
- 1 teaspoon vanilla
- 2 medium eggs
- 3/4 cup milk
- 1 square cake 8x8x2 inches
- 2 round layer cake pans - 8 inches
- 1 loaf cake - 10x6-1/2x2 inches
- 1 sheet cake - 12x8x1 inches
Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree F. oven for 30 - 40 minutes. Cake is done when it springs back up when pressed lightly in center.
Use 3 medium egg whites instead of whole eggs.
Add to the mix for cake:
- 1 tsp. ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
1. Add 2 extra tablespoons of milk 2. Stir liquid ingredients into mix until just blended 3. Add 2 squares of melted chocolate and blend into mixture 4. Continue mixing batter as directed
Patricia Chadwick is a a freelance writer and has been a stay-at-home mom for 15 years. She is currently a columnist in several online publications as well as editor of two email newsletters. Parents & Teens is a twice monthly newsletter geared to help parents connect with their teens. Subscribe at www.parentsandteens.com or by sending a blank email to firstname.lastname@example.org. History's Women is weekly online magazine highlighting the extraordinary achievements of women. Subscribe at historyswomen.com or by sending a blank email to email@example.com.
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