Cake Mixes from Scratch and Variations
A convenient substitute for commercial mixes. Quick,
easy, and yummy. Best of all, YOU control the ingredients!
Original recipe makes 1 -9x13 inch cake ( 24 servings). Recipe
has been scaled to make 24 servings.
2-1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract
Directions
1 For a Yellow Cake: Sift together flour, baking powder,
salt, and sugar. Cut in shortening until fine crumbs are
formed. Add eggs, milk, and vanilla. Beat at low speed for 1
minute, then high for 2 minutes, scraping the bowl frequently.
2 Pour batter into greased and floured 9x13 inch pan.
Bake in preheated 350 degree F oven (175 degrees C) for 25
to 30 minutes.
3 Variation for a White Cake: Prepare as for the basic
cake except use 3 egg whites for the 2 whole eggs. Whites
may be beaten separately and added for a lighter cake.
4 Variation for a Chocolate Cake: Add 1/4 cup cocoa
powder to the basic cake mix prior to adding the milk.
5 Variation for a Spice Cake: Add 1 teaspoon cinnamon,
1/4 teaspoon ground cloves, and 1/4 teaspoon ground
allspice to the basic cake mix.
6 Variation for a Pineapple Upside Down Cake: Melt 1/2
cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown
sugar, stirring into the butter. Arrange pineapple slices in
the pan. Top with the basic (yellow cake) mix recipe. Bake
30 to 35 minutes, cool 5 minutes, and invert to serve.