Homemade Cake Mixes

This is a fun one. It's easy to use though it may take an extra 5 minutes to make a cake but it is worth it. I am including the basic cake mix and several of my favorite variations.

Please don't feel bad that these recipes are missing the artificial flavors and colors, Aluminum Phosphate, Monocalcium Phosphate, Propylene Glycol, Distilled Monoglycerides, Dicalcium Phosphate and a couple of other things you get free when you buy a cake mix. I promise you won't miss them!

I have a bulk cake mix recipe that you mix and store in your fridge or pantry that will make several cakes from each mix. I've opted to share this recipe as well as one that will only make one cake mix at a time. I like not having to put one more thing in my fridge to take up space. If you make a lot of cakes and have room, try the bulk mix.

If you don't have a pastry blender (the little guy with a handle and 5 blades used for making pie dough) you can use forks or knives to cut the shortening into the mix, but if you have one,it really does make a smoother mix to cut the shortening in. Don't use an electric mixer to blend the dry ingredients. After mixture resembles coarse crumbs you can plug in the mixer and beat the cake mix together for a couple of minutes, just like that little cake mix box tells you.

As is noted in the recipe, you can turn this into a true food storage recipe by adding powdered milk and eggs to the recipe and adjusting the amounts of water you add accordingly. Experiment with these recipes, and others you may like and see what you come up with.

Recipe #1:
Bulk Cake Mix - Y: 16 Cups of cake mix
8 c. cake flour
6 c. sugar
¼ c. baking powder
1 ½ t. salt
2 ½ c. vegetable shortening
*Note: If you don’t have cake flour, remove 2 T. flour from each cup of flour in the recipe and replace with 2 T. cornstarch for each cup of flour. This mix well be better if all flour and cornstarch are sifted together. In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut in shortening until evenly mixed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Yield: about 16 c. of cake mix

For basic yellow cake:
3 1/3 c. cake mix
¾ c. milk
2 eggs, well beaten
1 t. vanilla
Grease and flour cake pans. Combine cake mix and milk. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add eggs and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 25-30 minutes or till toothpick inserted in center comes out clean. Cool and Frost.

Recipe #2:
Homemade Cake Mix
2 1/3 c. all-purpose flour (try substituting 4 T. cornstarch for 4T. of the all purpose flour) cake will be lighter in texture.
1 T. baking powder
3/4 t. salt
1 1/2 c. white sugar
1/2 c. shortening
2 eggs
1 c. milk
1 t. vanilla extract
*Note: if desired add 1/3 c. powdered milk to this recipe and make up using 1 c. water instead of 1 c. milk.

Variations To Make:
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. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350º for 25 to 30 minutes.

White Cake: Prepare as above except use 3 egg whites instead of whole eggs. Beat whites separately and add into batter for a lighter cake.

Chocolate Cake: Using basic cake mix, add 1/4 cup cocoa powder before adding the milk.

Chocolate-Cherry Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add ¼ c to 1/3 c. cocoa powder (depends on cocoa and your taste) to dry cake mix. Stir in 2 beaten eggs, 1 t. almond or vanilla extract, and 1 can cherry pie filling (mix in gently). Bake till cake tests done. Frost.

Buttermilk-Chocolate Cake: Using basic cake mix, add ½ c. sugar, 2 beaten eggs, 1 c. buttermilk; mix well. In small bowl combine ½ c. cocoa, 1 t. soda and 1 t. vanilla. Add to cake mixture. Bake 20-30 minutes till done.

Spice Cake: Add 1 t. cinnamon, 1/4 t. ground cloves, and 1/4 t. allspice to the basic cake mix.

Candy Bar Cake: Using basic cake mix above, add 2 eggs and 2 c. warm water and 1 small package chocolate instant pudding. Bake as directed above. Cool completely and ice with the following; 1 stick soft butter, and 1 c. powdered sugar whipped together. Fold in 8 oz. cool whip. Spread over cake and top with 3 crushed chocolate-covered toffee bars (Heath or Skor) or use crushed toffee bits. Keep refrigerated.

Pumpkin Cake: Prepare cake following yellow cake recipe, using 2 eggs, 1 small box instant vanilla pudding, ¾ c. water instead of milk, ¼ t. soda, 1 t. cinnamon, ½ t. ginger, ½ t. cloves and ½ t. nutmeg. Stir in 1 – 16 oz. can pumpkin. Blend 4 minutes. Pour into greased and floured cookie sheet. Bake 350º 25 minutes. Top with the following: Whip ½ pint whipping cream using ½ c. brown sugar; stir in 1-8 oz. pkg. cool whip. Spoon topping over sliced cake to serve.

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 drained pineapple slices in the pan. Top with the yellow cake recipe. Bake 30-35 minutes and cool 5 minutes; invert onto serving platter. Top with whipped cream or ice cream if desired.