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HOME MADE BASIC CAKE MIX

post #1 of 85
Thread Starter 
Ok, I'm giving you guys gold here...all I ask is that you give me credit if you use it and shoot me an email and let me know what you think of this recipe when you use it. You guys are going to be my test market. I am planning to package this! So...you are free to use for your selves to bake and sell your product if you like it...but not to distribute the recipe in any form..hahahaa!

ok..

BASIC CAKE MIX


sift together the dry ingredients 3 times, rub the shortening into the mix til it looks like cornmeal. Lift lightly into your storage units and store at room temp. I can be stored for up to 3 months. Dry milk can be left out if you'd like to use whole milk instead of the water.

10 cups all purpose flour
5 tablespoons double acting baking powder
5 teaspoons salt
7 cups sugar
1 cup dry milk
2 1/2 cups shortening

Variations:

PLAIN CAKE:
4 1/2 cups HOMEMADE CAKE MIX
2 teaspoons Vanilla
1 cup water
2 eggs

Bake batter for 25 - 30 min at 375 degrees

WHITE CAKE:
Use the PLAIN CAKE RECIPE , but use 3 egg whites for the eggs

BUTTERMILK CAKE:
IN place of the water in the PLAIN CAKE RECIPE use buttermilk and add 1 teaspoon of baking soda

ORANGE CAKE:
Add to the PLAIN CAKE RECIPE, 1 Tablespoon of orange rind, use 3/4 cups water and 1/4 cup orange juice ( no milk in this one )

CHOCOLATE CAKE:
Use the PLAIN CAKE and add 1/4 cup cocoa powder BEFORE ANY OF THE LIQUID

SPICE CAKE:
add to PLAIN CAKE MIX...2 teaspoons of cinnamon, 1/2 teaspoon of cloves and 1/2 teaspoon of all spice

APPLESAUCE CAKE:
(this one is tricky)
Omit the liquid from the PLAIN CAKE MIX and add..

3/4 cup brown sugar
1/2 teaspoon cloves
1/2 teaspoon nutmeg
RAISINS OR NUTS optional
1 teaspoon baking soda
2 teaspoons cinnmamon
2 cups applesauce

APPLESAUCE RAISIN BARS:
add to applesauce cake ingredients
1/2 cup margarine
after adding all the other ingredients add 4 eggs, one at a time, beat mix well. Add as many raisin and nuts as you like. Pour batter into 2, 9x13 pans and bake at 400 degrees for 30 min.

Frost with powdered sugar glaze.

PINEAPPLE UPSIDE DOWN CAKE:

Mix and pour this into a greased 9x13 pan.
2/3 cup melted butter
1/4 cup nuts
1 Tablespoons flour
1 cup brown sugar
6 tablespoons pineapple juice
6 to 8 pineapple slices

arrange pineapple slices on bottom of pan, pour BASIC CAKE MIX batter over the pineapples and bake at 375 degrees til done. Invert and serve when cool

HOMESTYLE DESSERT:
Put fuit pie filling on the bottom of a cake pan, top it with PLAIN CAKE BATTER and bake at 375 Degrees. GOOD WITH ICE CREAM

CHOCOLATE CINNAMON BARS:
4 1/2 cups BASIC CAKE MIX
1 egg
1/2 cup margarine
3 teaspoons cinnamon
1 egg yolk

mix together the ingredients, press dough into greased 9x13 pan or 15 x 10 inch pan. Beat 1 egg white and brush over the dough then sprinkle with the topping:

1 teaspoon cinnamon
1/3 cup sugar
1 cup chocolate chips
1/2 cup nuts

Bake at 350 for 25 minutes cool and cut into bars.

These recipes are dated from 1980 and I found when I moved to Pennsylvania around 1986. Enjoy for your own personal use! and let me know how you like them.
post #2 of 85
Questions, Questions, Questions!

1. What size cake does this make? I assumed the same size a box cake mix would make, but wanted to be sure.

2. How many cakes can I expect to make out of this recipe, as written?

3. Is it safe to half the recipe (for the first time around) or would that mess everything up?

4. The temp - 375. I always bake my cakes at 350. Would the cake get "tough" if I bake it at a lower temp a little longer or do you strongly recommend the 375 temp? Also on Choc Cinn bars you have 315 temp. Is that a typo? I might guess 375 but thought I'd check.

I am looking forward to trying this out!
post #3 of 85
WOW. Thank you for sharing!
I'll probably try it out in a bit - trying to use up the mixes I have before going to scratch!
post #4 of 85
Thread Starter 
Quote:
Originally Posted by sweetcakes2005

Questions, Questions, Questions!

1. What size cake does this make? I assumed the same size a box cake mix would make, but wanted to be sure.

I would start with a basic..8 or 10 inch cake...this recipe is to make a cake for a goodly sized family or to bring to a church social so I would assume a 8, 9 or 10" I don't think the mix is meant to be used as is..it is supposed to be used in conjunction with all the recipies given. Unless you take into consideration making PLAIN CAKE.

2. How many cakes can I expect to make out of this recipe, as written?

As written, I have no idea, but if we add all the ingredients together it makes close to 20 cups of batter...as written so, if you know how many cups of batter your cake pan holds you're in the money!3. Is it safe to half the recipe (for the first time around) or would that mess everything up?
That I don't know, I actually was thinking of doubling the recipe...but remember if you 1/2 the recipe..you MUST cut in 1/2 all the ADDITIONS to convert this PLAIN CAKE MIX
4. The temp - 375. I always bake my cakes at 350. Would the cake get "tough" if I bake it at a lower temp a little longer or do you strongly recommend the 375 temp? Also on Choc Cinn bars you have 315 temp. Is that a typo? I might guess 375 but thought I'd check.

if you can see, that they also give shorter baking times...I would strongly recommend lining the pans with parchment paper in the beginning. and Yes, it was a typo..I've corrected the typo.

The best way to make sure that your cake is done is 2 ways..by smell and by feel.

Usually cake batter starts to smell like cake in the last 10 minutes of baking. I NEVER open my oven to check on my cake until I SMELL it. Then you must lightly touch the top of the cake...if it springs back...it's basically done..then you check for the edges..if the cake is starting to pull away slightly from the edges....IT"S DONE!
Hope this helps!

I am looking forward to trying this out!
post #5 of 85
Thread Starter 
Quote:
Originally Posted by czyadgrl

WOW. Thank you for sharing!
I'll probably try it out in a bit - trying to use up the mixes I have before going to scratch!



Let me know how it goes. If you can see that it has a shelf live of 3 months, you can make it shortly and have it ready when you run out!
post #6 of 85
Wow awesome!! I hope I get a chance to try these out soon! Thanks so much for sharing!
post #7 of 85
Thank you for this information. I have been looking for something like this for some time. Can I ask if you can add a box of pudding and 1 extra egg?? What if you replace the water with milk or sour cream???? Thanks!
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #8 of 85
Thread Starter 
Quote:
Originally Posted by CakemanOH

Thank you for this information. I have been looking for something like this for some time. Can I ask if you can add a box of pudding and 1 extra egg?? What if you replace the water with milk or sour cream???? Thanks!



Um ...NO....those additions is to make COMMERCIAL cake mix taste more like home.

if you use whole milk then omit the dry milk
post #9 of 85
Do these make a dense cake suitable for stacking and carving? That is why I asked about the pudding mix. I need to make sure I can carve and stack. Thanks!
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
post #10 of 85
Thread Starter 
Quote:
Originally Posted by CakemanOH

Do these make a dense cake suitable for stacking and carving? That is why I asked about the pudding mix. I need to make sure I can carve and stack. Thanks!



I can't answer that question for you, we are going to have to wait till someone does exactly that..or you can experiment yourself? Let us know how it works out!!??

if this helps...homemade cakes tend to be just a tad drier than mixes!

Good luck!!! thumbs_up.gif
post #11 of 85
I think I'll try it out this weekend! Thanks for posting!
post #12 of 85
RB,.....Have you tried these mixes??? Are they denser or light??? What are your thoughts making them as is????
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
post #13 of 85
Thread Starter 
Quote:
Originally Posted by CakemanOH

RB,.....Have you tried these mixes??? Are they denser or light??? What are your thoughts making them as is????



I haven't tried them because I didn't have kitchen or storage space where I live.

I've been looking for the recipe since I opened.

I will be doing a TEST run with them shortly as soon as things slow down a bit for me...

and I will gladly post my results.

Baker's should never rely on other bakers opinions on a recipe. YOU HAVE TO DEVELOP YOUR OWN PALATE AND TECHNIQUE.

The only way to do this is via experimentation. Unless you know about the Science of Bake TECH I wouldn't really change too many things in the beginning, but then again these are HOME recipes and I guess that the only way to make it truly yours is tru trial and error!

I know you may feel that you may not want to make the financial commitment to this recipe, but I really don't know what else to tell you at the moment!

Except to cut in down and try it...just remember to cut down all the additions.

but, if you are happy with the cakes that you now make..then, my suggestion would be to give this one a pass for now.

hth
post #14 of 85
Thread Starter 
if anyone tries this before I do..please post your results!

I will be making the mix prob. Monday!
post #15 of 85
I'd love to try this, but have lots of cake mixes to use first, and no orders on the horizon for cakes, LOL!

I do have a question, though - you said that if we halve the recipe, to be sure to halve the additions also. However, it looks like the additions are added to a measured amount of the mix, not to the whole batch. It doesn't seem that it would be necessary to change the actual additions, since no matter how much "mix" you make, you're still using a constant amount of it to do the cake. So, is there something I'm missing? Just want to make sure I understand before I try it out . . .

thanks!
Laura.
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