It’s handy to have a cake mix on hand to whip up a quick dessert at a moments notice. But you don’t have to pay the inflated prices of cake mixes at the store, you can make your own for a fraction of the cost. This simple mix can be used to make either white or yellow cake and you can store it in a cool, dry place for up to 12 weeks.
All-Purpose Cake Mix
10 cups flour
6 cups sugar
1 cup cornstarch
5 Tbsp baking powder
1 Tbsp salt
2 1/2 cups vegetable shortening (such as Crisco)
Sift together all the dry ingredients. Then, in a large bowl use a pastry blender or a stand mixer to blend in the shortening until the mixture is the texture of cornmeal. Store in an airtight container.
To Make a Yellow Cake from the Mix:
5 cups All-Purpose Cake Mix
1 1/3 cups milk
1 tsp vanilla
3 eggs
Preheat oven to 350F. Grease and flour a 13″x9″ pan or two round cake pans. Stir mix, milk and vanilla in a large bowl and beat at high speed with an electric mixer for one minute. Add eggs one at a time, beating well. Pour into prepared pans. Bake 35-40 minutes for the 13″x9″ pan or 30-35 minutes for round cake pans. Test by inserting a toothpick in the center – will be done when the pick comes out clean. (You can also use the batter for cupcakes, bake 14-19 minutes.)
To Make a White Cake from the mix, follow the above instructions but use only the whites of the eggs.
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