This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.
7-1/2 cups sifted flour
1 Tbsp. salt
4-1/2 cups sugar
4 Tbsp. double acting baking powder
3/4 cup cold butter
In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend. Cut the butter into small pieces and place on food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine. Add to remaining ingredients and stir well with wire whisk to blend.
Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.
4 cups cake mix
2 tsp. vanilla
1/4 cup butter, softened
1 cup milk
Preheat oven to 350 degrees. Grease and flour 2-8" round cake pans and set aside. Pour one portion of the cake mix into a large bowl. Make a well in center of mix and add vanilla, butter, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.
Pour into prepared pans and bake at 350 degrees for 30 - 40 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan.
Use 4 medium egg whites in place of 3 whole eggs. Do not beat whites separately, just add them to the mix along with the milk and vanilla.
Add to the dry ingredients:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
Add to the batter after initial blending:
2 Tbsp. milk
3 squares unsweetened chocolate, melted
3 Tbsp. cocoa powder