Cake Mixes from Scratch and Variations recipe

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Ingredients

2 ⅓ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups white sugar
½ cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Nutrition Info

142.2 calories
carbohydrate: 22.5 g
cholesterol: 16.3 mg
fat: 5 g
fiber: 0.3 g
protein: 2.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 143.9 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 -9x13 inch cake

Recipe Note

A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!

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