Master Mix Recipe:

1 package cake flour (2 ¾ lbs) or 13 Cups sifted cake or soft flour
1/3 Cups double-acting baking powder
1 ½ Tablespoon salt
8 Cups sugar (3 ½ lbs)
3 Cups hydrogenated shortening (1 ¼ lbs)
Stir flour, baking powder, salt, and sugar to blend. Sift three times. Cut in the shortening with a pastry blender or electric mixer, or work it in with the finger tips until quite uniformly blended.

A quick method for blending is to put ingredients into a large bowl and use an electric mixer, blending the mixture at low speed until the desired consistency is reached (1 ½ to 3 min.)

Store in an airtight canister at room temperature. To measure mix, pile it lightly into a cup and level off with a spatula. This recipe makes about 23 cups of Mix. This Mix will keep three months without refrigeration.

General directions for making a cake from the Master Cake Mix:

Have ingredients at room temperature. Use a large mixing bowl and a low speed (2-3) or vigorous hand beating. While using mixer, continually scrape the batter from the sides of the bowl into the beaters with a rubber scraper.

CAKE RECIPES USING MASTER MIX

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Yellow Cake

3 1/3 Cups Master Cake Mix
¾ Cups milk
2 eggs
1 teaspoon vanilla
Add ½ cup of milk to the Mix; beat 2 min. Add remaining milk, eggs, and vanilla; beat 2 min. Pour into 2 8" layer pans lined with waxed paper. Bake in moderate oven (375 degrees) for 20 min.

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CHOCOLATE CAKE

2 egg whites
¼ Cups sugar
3 Cups Master Cake Mix
1/3 Cups cocoa
1 Cup milk
2 egg yolks
Make meringue by beating the egg whites until nearly stiff and beating in the sugar. Beat until it is very stiff. Stir cocoa into the Mix. Add ½ Cup milk; beat 2 min. Add remaining milk and egg yolks; beat 2 min. Thoroughly blend the meringue into the batter by cutting and folding with the mixer beaters or with a spatula. Pour into 2 8" layer pans lined with waxed paper. Bake in a moderate oven (375 degrees) about 20 min.

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WHITE CAKE

3 1/3 Cups Master Cake Mix
¾ Cups milk
3 egg whites
1 teaspoon vanilla
Add ½ Cups milk to Mix; beat 2 min. Add remaining milk, egg whites & vanilla; beat 2 min. Pour into 2 8" layer pans lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.

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SPICE CAKE

3 1/3 Cups Master Cake Mix
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cloves
¾ Cups milk
2 eggs
Stir spices into the Mix. Add ½ Cup milk to Mix; beat 2 min. Add remaining milk & eggs; beat 2 min. Pour into 2 8" layer pans lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.

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BANANA CAKE

3 1/3 Cups Master Cake Mix
1 teaspoon cinnamon
1 teaspoon allspice
¾ Cup mashed bananas
¼ Cup milk
2 eggs
Stir spices into Mix. Add bananas & beat 2 min. Add milk & eggs & beat 2 min. Pour in 2 8" layer pans or a large shallow pan (8x12) lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.

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FRUIT CAKE

3 Cups Master Cake Mix
½ Cup grape juice
¼ Cup molasses
4 eggs
1 ½ Cups raisins
½ Cup chopped nut meats
2 Cups chopped glazed fruits
Add grape juice to Mix; beat 2 min. Add molasses & eggs; beat 1 min. Add raisins, nuts, & fruits. Stir 1 min. Line pans with waxed paper. Pour batter into four small deep pans (2 ¼ x 5 ¼) or into 2 loaf pans (3 ½ x . Bake in a slow oven (275 degrees) about 2 ½ hours.

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APPLE CAKE

3 1/3 Cups Master Cake Mix
1 teaspoon cinnamon
½ teaspoon cloves
¼ Cup milk
1 Cup grated apples (tightly packed)
2 eggs
Stir spices into the Mix. Add milk & apples; beat 2 min. Add eggs; beat 2 min. Pour into a large shallow pan (8 x 12) lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.

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ORANGE RAISIN CAKE

3 1/3 Cups Master Cake Mix
Juice of 1 Medium orange & water to make ¾ Cup
2 eggs
1 Tablespoon grated orange rind
2/3 Cup chopped raisins
Add ½ Cup of liquid to Mix; beat 2 min. Add remaining liquid, eggs, grated rind, & raisins; beat 2 min. Pour into 2 8" layer pans lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.

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FOR LARGE CAKES

If 9" layer cake pans are used instead of 8" layer pans, recipes need to be increased to 1½. This would be 5 Cups of Master Mix 3 eggs; 1 Cup plus 2 Tablespoons milk & 1 ½ teaspoons vanilla for yellow cake. These cakes require about 25 min. baking at 375 degrees.

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VARIATIONS

Coconut Fold one cup shredded or grated coconut into the yellow or white cake batter.

Cherry Nut Fold 16 finely cut maraschino cherries and 2/3 Cup chopped nut meats into the white cake batter

Marble Mix 1 square melted chocolate, 1 Tablespoon sugar & 2 Tablespoon hut water until smooth. Cool. Prepare white or yellow cake batter. Blend chocolate mixture with ¼ of the batter. Spoon batter into pans, alternating white and chocolate.

Peppermint Crush 4 sticks colored peppermint candy into coarse pieces. Prepare cake batter. Fold crushed candy into batter.

SPICE APPLE PUDDING

3 cups Master Cake Mix
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
2 cups peeled and diced apples
Stir spices into the Mix. Add beaten eggs and blend well. Add apple. Stir to blend. Put into greased custard cups and steam about 40 minutes. 12 servings.

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STEAMED DATE PUDDING

3 CUPS Master Cake Mix
1 teaspoon cinnamon
1 egg
1 cup milk
1 cup chopped dates
1 cup chopped nut meats
Stir cinnamon into Mix. Stir in beaten egg. Add milk and beat 2 minutes. Blend in dates and nuts. Fill greased custard cups half full. Steam about 40 minutes. Serve with a tart sauce while warm. 12 servings.

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BAKED FUDGE PUDDING

Make chocolate cake batter using the chocolate cake recipe. Put into a large baking pan, about 8 by 12 inches. Mix 1 ½ cups brown sugar and ½ cup cocoa. Sprinkle over batter. Pour 2 cups boiling water oven the top. Bake in a moderate oven (375 degrees) about 20 minutes. A chocolate sauce will form in the bottom of the pan. Serve hot or cold. 12 servings.

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STICKY DATE PUDDING

3 eggs
1 cup nut meats
1 ½ cups chopped dates
1 cup Master Cake Mix
Beat eggs until foamy. Stir in other ingredients. Blend well. Bake in a greased pan (6 x 8") in a slow oven (325 degrees) about 40 minutes. Serve cold with whipped cream. 8 servings.

MOLASSES COOKIES

3 cups Master Cake Mix
¼ teaspoon mace
1 egg
¼ cup molasses
Stir mace into the mix. Add remaining ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet, allowing room to spread. Bake at 375 degrees 10 to 12 minutes, 42 cookies.

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OATMEAL COOKIES

1 ½ cups Master Cake Mix
1 cup quick cooking oats
1 teaspoon cinnamon
1 egg
½ cup milk
½ cup chopped nut meats
½ cup raisins
Stir oatmeal and cinnamon into the mix. Add remaining ingredients and blend thoroughly. Let stand 20 minutes. Drop by teaspoon on greased baking sheet. Bake 350 degrees for about 15 minutes. 36 cookies.

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ORANGE RAISIN COOKIES

3 cups Master Cake Mix
Grated rind of 1 orange
½ cup raisin
2 eggs
Combine ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet, allowing room to spread. Bake 375 degrees for 10 to 12 minutes. 48 cookies.

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PEANUT BUTTER COOKIES

2 cups Master Cake Mix
1 egg
1/3 cup peanut butter
Combine ingredients and blend thoroughly. Form into balls. Place on greased baking sheet. Press criss-cross indentations with a fork. Bake at 375 degrees 10 to 12 minutes. 30 cookies.

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COCONUT COOKIES

2 cups Master Cake Mix
1 egg
¾ cup shredded coconut
Combine ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet. Bake in a moderate oven (350 degrees) about 10 minutes. 30 cookies.

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GINGER SNAPS

3 cups Master Cake Mix
2 teaspoons ginger
1 egg
¼ cup molasses
Stir ginger into the Mix. Add remaining ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet, allowing room to spread. Bake at 375 degrees about 7 minutes. 48 cookies.

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DATE BARS

3 cups Master Cake Mix
2 eggs
¼ chopped dates
1 cup chopped nut meats
¼ teaspoon cinnamon
Combine ingredients and blend thoroughly. Pour into pan (9x13 inches) lined with waxed paper. Bake in moderate oven (350 degrees) abut 30 minutes. While warm, cut into bars and roll in confectioners sugar. 36 bars.

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COCONUT CHEWS

1 ¾ cups Master Cake Mix
1 egg
½ cup shredded coconut
¼ cup chopped nut meats
Combine ingredients and blend thoroughly. Spread in greased 8 inch square pan. Bake in a moderate oven (350 degrees) about 20 minutes. Cut while warm. 18 bars.

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SPICE CRISPIES

3 cups Master Cake Mix
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 egg
Combine ingredients and blend well. Roll very thin on a lightly floured board and cut with a cookie cutter. Place on a greased baking sheet and bake in a hot oven (400 degrees) about 6 minutes. Cookies may be formed into small balls and flattened instead of rolling dough. 48 cookies.

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CHOCOLATE CHIP COOKIES

3 cups Master Cake Mix
2 eggs
¾ cup chocolate chips
1 teaspoon vanilla
Combine ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet, allowing room to spread. Bake in 375 degree oven, 10 to 12 minutes. 36 cookies.

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CHOCOLATE NUT COOKIES (Drop Cookies)

3 cups Master Cake Mix
½ cup cocoa
2 eggs
¼ cup milk
½ cup chopped nut meats
Stir cocoa into the Mix. Add remaining ingredients and blend thoroughly. Drop by teaspoon on greased baking sheet, allowing room to spread. Bake in a moderate oven (375 degrees) 10 to 12 minutes, 48 cookies.

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CHOCOLATE NUT COOKIES (Rolled Cookies)

3 cups Master Cake Mix
1/3 cup cocoa
1 egg
2 tablespoons milk
½ cup chopped nut meats
Stir cocoa into the Mix. Add remaining ingredients and blend thoroughly. Roll on lightly floured surface to 1/8 inch thickness. Cut with floured cookie cutter and place on greased baking sheet. Bake in a hot oven (400 degrees) about 7 minutes. 54 cookies.

Wow! Thanks for all of the recipes! I'll definatley have to try this.

Thank you so much for sharing!

Thank you so much for sharing!

They all look so yummy! I can't wait to try!

Thanks!

WE all love you on here Jan!!!! you rock!

You're all very welcome

Hi, All!

Just wondering if anyone has made the mix up yet and used it? I am planning on going to get the stuff to make it up for the first time later this afternoon. If you've made it, did you like it? ...have any tips to offer?

TIA

was also wondering if any one has tried it and if they did the cake was it moist? I hate scratch cakes cause they are not moist enough so was wonder how this one is before I go get all the ingredients.

Okay, I got the stuff and have mixed up the first batch! I used an electric mixer to combine the ingredients, and I must say that it took much longer than the "1 1/2 to 3 minutes" the recipe said to reach the consistency that I desired.

I mixed it in a 2.4 gallon Rubbermaid container, I would recommend at least this size NO SMALLER to keep the ingredients from flying all over your kitchen. This size worked well for me.

I transferred the mix to a 2 1/2 gallon ziploc for storage, but will probably invest in another container like the one I mixed in for long term storage. (This would be much easier than transferring from the mixing container, as I ended up spilling some of the mix on the counter in my kitchen!)

I am going to try to make the first cake from the mix sometime tomorrow, most likely the yellow or white cake. I will update everyone then as to taste, consistency, etc.

Good morning, CC!

I baked the YELLOW cake this morning. I have used a mix for so long, that it really doesn't look like a yellow cake to me, more like a white cake that I would make. Anyway...it tastes really good! It has a nice, light texture. I think I could use this on a regular basis. I only wish that I had measured exactly how much batter 1 recipe made.

I am used to baking 1 cake mix in a 10" round pan and having to trim the top. So, I figured that would be a pretty good comparison for me to start with. I mixed a single batch of batter and poured into the 10" round pan. I was very concerned that it wouldn't make a very good layer, it looked like a very small amount of batter. However, it rose well for me and almost reached the top of the pan. (I took a picture of the finished cake. The slice from the edge is so thatyou can see the cake's texture!)

This definitely won't save time or money compared to cake mixes, but for a scratch cake it is very easy to assemble. I would also like to try the white and chocolate varieties, but will save that for another day. I'm just wondering if beating the egg whites for those recipes will change the texture.

Also, I am going to try to play with the mix to get a strawberry version, it is one of my biggest request! I would also like a red velvet version if possible. If anyone else plays with the recipe, to get new flavors other than the ones with the original mix, PLEASE post your flavor recipes here to share with everyone!

Thanks again JanH for sharing the recipe, it's great!

HTH!

Thank you for the update on this mix!! I have not tried it yet but I think I will soon!!

gmcakes, that sliced cake has a lovely looking texture!

Glad it turned out to be something you can use

FYI, if you need a taste tester for any of the variations, I'm available

Thanks Jan, I can always use testers! Where would you like you slice sent to?

DH actually broke his diet to try a slice, and 2 of my friends have tried it as well. All of them liked it, and commented on how moist it was! What I love is how "clean" a slice it produced, does not crumble and fall apart, the texture is great!

Keep in mind that I am NOT a scratch baker, I have not made a scratch cake in years! For me to like this recipe is REALLY saying something!

Thanks Jan and gmcakes for letting us know how it turned out!

Thanks for sharing all these recipes, Jan. Sounds easy and yummy!!
gmcakes, your cake looks just perfect.
How can I save this forum?


Thanks again,
nitu

Wow - that's great!

I have a few questions. Can hi-ratio shortening be used? Also, when the recipe says it'll make 2 8" layers, are those 8"x2" layers? Do the cakes have to be baked at 375 degrees instead of 325 degrees and does the cake come out without much or any hump if it's baked at 375?

I'll try to answer your questions to the best of my ability.

I don't know about the hi-ratio shortening! I used a standard shortening, as this is what I had available. I am not familiar with the hi-ratios shortenings, and am not even sure of it's availability in my area, or even where to purchase such thing.

The layers I believe are 2-8x2" round layers! I baked 1 recipe in a 10" round pan, and it didn't rise quite to the top of the pan.

I baked the 10" layer at 350 degrees for 35 minutes. Of course, ovens will vary, and mine never bakes a cake in the same amount of time twice.

It does NOT have a large crown to the top of the cake, it was fairly level, the picture (see page 1 of this thread) is of an untrimmed cake, inverted onto a plate. This was a plain cake pan, and I do not use the bake even strips, the pan was simply greased and floured.

This was my first time to bake this recipe so this is the only comparison I can give at this time. I hope I answered all your questions.

This is said to be a moist cake. My latest experience with Duncan Hines white cake was that after a couple of days it was extremely moist--practically soggy! So I'm wondering, in Goldilocks terminology, if this is "basically moist", "very moist", or "just-right moist".
Also, how do these cakes hold up in transferring layers, torting, etc? (Again, DH seems to be relatively fragile--wants to crack and crumble easily.)

For me it was "just-right" moist. However, I have not tried to torte, and have not used the recipe extensively enough to answer all of your questions. My only suggestion would be to cut the recipe down to a smaller portion and try the recipe to see if it fits your needs.

[ps. I have tried 4 different attempts at making a strawberry version of this cake, and have not yet come up with a version that meets my standards. In each attempt it is either not enough strawberry flavor, or the texture is "off". For the time being I am NOT using this recipe as my main cake recipe. I have been using this as an extender.]

I would like to try it, but I don't want to make such a large batch to start. Is there are smaller recipe? Has anyone broken this recipe down to 1 or 2 cakes?

I want to keep an eye on this

gmcakes, Thanks for posting your results! Sounds realyl interesting. keep us posted.

Very interesting recipe.

I am so anxious to try this! I see so many recipes and don't know which ones to try! I have limited time and resources to try tons of different recipes, but really need a scratch recipe.

One of my good friends is allergic to ALL corn products, and box mixes have corn products in them. If I make her a scratch cake she can eat it (although she can't eat the icing)!

The scratch recipes I've tried just aren't right, and I haven't learned the "chemistry" enough to know what to do to change it, though I would like to learn more about those things.

THANKS SO MUCH for putting this recipe on here!! And thanks gmcakes for trying it and giving us a review! I want a cake that is moist and wonderful, but will stand up to torting, stacking, and maybe even carving? (Though I may have to have a "stiffer" recipe for the 3-d cakes than for others?).

You guys are so generous to do all this work and share it with the rest of us - I know I really REALLY appreciate all your time and effort!! You are such a blessing from God to me, and I haven't even been on this site a WEEK!

Thanks, JanH for the recipes, can't wait to try them.

Thanks, GMCakes for the info on how it turned out for you !! Let us know if you finally come up with a good strawberry version.


Dawn

Has anybody else tried this recipie. I just found it. It sounds very yummy. I want to try it.