1 7/8 c Cake flour
2 1/2 ts Baking powder
1 ts Salt
1/2 c Vegetable Shortening
Sift together flour, baking powder, and salt; stir to blend; resift with
sugar. Cut the shortening into the dry ingredients until the mixture looks
crumbly. Label and store in asealed plastic bag at room temperature. Makes
1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2
inch rectangle.
TO USE: Pour 1 package of mix into a mixing bowl; add 3/4 cup milk and 1
1/4 teaspoons vanilla extract. Using either an electric or manual rotary
beater, beat at slow to medium speed for two minutes (by hand, beat 3
minutes averaging 135 strokes per minute). Scrape the sides of the bowl
frequently as you beat. Add 2 eggs; beat 1 minute more (2 minutes by hand).
Grease and dust with flour your choice of pan(s); spread batter evenly in
pans. Bake round cake pans at 375 degrees F. for about 25 minutes or until
a toothpick inserted in the center comes out clean; bake the 9 x 13 x 2
inch pan for 30 to 35 minutes or until a toothpick comes out clean. Cool
cake(s) for 10 minutes in their pan(s) before turning out on racks.
WHITE CAKE: Follow the same directions as for Yellow Cake replacing the 2
eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
SPICE CAKE: Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1
teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground
allspice. Follow Yellow Cake directions.
EXTRACT FLOVORED CAKES: Replace the vanilla in either the Yellow or White
Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may
want to add a few drops of food coloring for the flavors like lemon,
orange, or cherry, etc.
FRESH ORANGE CAKE: Pour 1 package of Yellow Cake Mix into a bowl; add 2
tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon
dried). Squeeze the juice from 1 large orange and add to it enough water
to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as
directed previously; add 2 eggs; beat and bake as directed.
CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with
paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to
25 minutes or until an inserted toothpick comes out clean. Makes about 2
dozen.
NOTE: To prevent a cake from sticking to its pan, put the pan on a wet
towel to cool as soon as you take it out of the oven.
Yields
1 Servings