Try this Yellow Cake Mix recipe, or contribute your own.

Still searching for what to cook ?

Name: Yellow Cake Mix
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt; 1 7/8 c Cake flour; 1/2 c Vegetable shortening; 2 1/2 ts Baking Powder

Find the most delicious recipes here

INGREDIENTS

1 ts Salt
1 7/8 c Cake flour
1/2 c Vegetable shortening
2 1/2 ts Baking Powder

Servings

INSTRUCTIONS

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. Posted to MC-Recipe Digest V1 #142 Date: Sun, 7 Jul 1996 22:22:48 -0600 From: Shirley Jordan Recipe By : Make Your Own Groceries - Hartwig

NOTES

Alert editor

Yellow Cake Mix

1 ts Salt 
1 7/8 c Cake flour 
1/2 c Vegetable shortening 
2 1/2 ts Baking Powder

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.    Posted to MC-Recipe Digest V1 #142    Date: Sun, 7 Jul 1996 22:22:48 -0600    From: Shirley Jordan <shirleyj@pacificrim.net>    Recipe By     : Make Your Own Groceries - Hartwig

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1019g)
Recipe Makes: 1

Calories: 4182
Calories from Fat: 994 (24%)

Amt Per Serving		% DV

	Total Fat 110.4g	147 %
	Saturated Fat 26.8g	134 %
	Monounsaturated Fat 42.9g
	Polyunsanturated Fat 32.3g
Cholesterol 0mg		0 %
Sodium 932.4mg		32 %
Potassium 1020.1mg		27 %
Total Carbohydrate 708.2g		208 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 691.3g
Protein 74.4g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4182

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe