Homemade Cake Mix With Variations Recipes

CAKE MIXES FROM SCRATCH AND VARIATIONS

Steps:

• 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.
• Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
• 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.
• Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
• 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.
• 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.

HOMEMADE CAKE MIX WITH VARIATIONS

Steps:

• Place shortening in a large bowl; Cream 1/2 minute with mixer at medium speed;
• Scrape sides and bottom of bowl; cream another 1/2 minute at same speed.
• Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
• In separate bowl sift together 3 times flour, baking powder, salt, and 3-2/3 cups of sugar; sift last time into a clean bowl.
• Add 2 cups of sifted ingredients to shortening-sugar.
• Blend 1/2 minute at medium speed.
• Turn mixture into dry ingredients; blend until it looks like cornmeal, be sure all ingredients are well blended.
• TO STORE MIX: Measure mix into 6 equal parts; Spoon it lightly into measuring cup; Each part should be 3-1/2 cups; Place each part into a quart glass jar or zip-lock bags; Cover and store in a cool, dark place; When stored properly, mix stays fresh for up to a month; For longer shelf-life, store in the freezer.
• Each cake mix serving will make the following size of cake: 1 square cake 8x8x2 inches; 2 round layer cake pans - 8 inches; 1 loaf cake - 10x6-1/2x2 inches; 1 sheet cake - 12x8x1 inches.
• TO MAKE YELLOW CAKE WITH CAKE MIX: Use 3-1/2 Cup cake mix, 1 teaspoon vanilla, 2 medium eggs, and 3/4 cup milk; Place mix into a bowl; Make a well in center of mix; Add eggs, vanilla and all the milk to the mixture; Beat mixture 1 minute with electric mixer at low speed, scraping sides of bowl; Beat 2 minutes longer at same speed; Batter should be smooth and free of lumps; Pour into desired pans and bake in a 350 degree F oven for 30 - 40 minutes; Cake is done when it springs back up when pressed lightly in center.
• VARATIONS:.
• WHITE CAKE: Use 3 medium egg whites instead of whole eggs.
• SPICE CAKE: Add to the mix for cake: 1 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.
• ORANGE CAKE: Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
• CHOCOLATE CAKE: Add 2 extra tablespoons of milk; Stir liquid ingredients into mix until just blended; Add 2 squares of melted chocolate and blend into mixture; Continue mixing batter as directed.

CHOCOLATE BISCUIT CAKE

Steps:

• Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
• In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.