Make Your Own Cake Mix6 cups all-purpose flour In large bowl combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool, dry place. Use within a month if possible. It does keep well if stored for a longer period of time. This is a great alternative to packaged mixes which often contain preservatives Plain Cake Stir ingredients for plain cake until well blended. Pour into 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. For a 9 x 13-inch pan or layer cakes, double ingredients. Pecan-Glazed Cake Stir together cake mix, egg, 1 teaspoon vanilla and 1/2 cup milk. Bake in an 8-inch square pan at 350 degrees F for 25 to 30 minutes. Meanwhile in small bowl, mix well butter, sugar, flour, 1 teaspoon vanilla and 1 tablespoon milk. Fold in pecans. Remove cake from oven and spread butter mixture over cake. Return to oven and bake until bubbly. Chocolate Cake Stir cake mix and cocoa together. Add egg, water and vanilla extract. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. Dust top with confectioners' sugar, if desired. Chocolate Chip and Nut Cake Stir together all ingredients, except chips and nuts. Spread in an 8-inch square pan. Sprinkle with chips and nuts. Bake at 350 degrees F for 25 to 30 minutes. |