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.
Make sure that you follow the directions for using the mix, including beating times, to the letter. The gluten in the flour has to develop a bit to form the cake's structure. And the butter needs to be dissolved in the batter for the best texture.
Use to make:
- 7½ cups sifted flour
- 1 tbsp salt
- 4½ cups sugar
- 4 tbsp double acting baking powder
- ¾ cup oil
- 2 tsp vanilla extract
- In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend
- Place oil and vanilla in food processor bowl along with 2 cups of the flour mixture. Cover and process until mixture is very fine. Make sure that the oil is completely evenly distributed in the flour mixture. If it isn't, your cakes will have uneven texture and each will turn out differently.
- Return to bowl with remaining flour mixture and mix well using a wire whisk.
- 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.