DIY Groceries-Homemade Cake Mix

Good Monday, and welcome to my new followers.  Thanks to all who take the time to read my blog. I hope that the information you find here will prove useful to you.

Recently, I wanted to make the bars in the photo above.  They called for a dry cake mix.  Now I buy commercial cake mixes, and I use commercial cake mixes.  They are still one of the most reasonably priced items in the grocery store since cake mixes are frequently promoted for $1 or less.

When, however, you find a recipe you want to make and it calls for a dry cake mix; and you don't have one, and you live 20 miles from town, what do you do?  I make homemade cake mix.  Of course, a homemade mix doesn't have the additives that are found in the commercial product.  Here is a recipe that I used with several variations in case you actually want to make a cake.  This recipe came from a email list a number of years ago.

Cake Mix
6 c. flour
1 c. non fat powdered milk (blended in blender till fine)
4 c. sugar
1 T. baking powder
1 cup shortening

Mix dry ingredients together until well blended.  Cut in shortening until it is in very fine particles.  Store in airtight container at room temperature.  Makes enough for 4 two layer cakes.  This recipe can be easily halved.

One store box (18 ounces )=3 1/4 cups of dry Cake Mix.   Use 3 1/4 cups mix in the recipes below.

Yellow Cake 
3 1/4 c. cake mix
2 well beaten eggs
1/4 c. vegetable oil
3/4 c. water
1 t. vanilla extract

Combine cake mix , eggs, vegetable oil, and water; beat at medium speed for 2 minutes.  Stir in vanilla.  Pour batter into greased and floured pan[s].   Bake at 350 degrees F. according to timetable below.  Cake is done when it springs back when touched lightly in the center. Cool cake 10 minutes in pan: place top side up on cooling rack.  Frost when completely cool.

Baking Timetable.
Two 8-inch round layers=25-30 minutes
Two 9-inch round layers=20-25 minutes
One 13x9x2-inch oblong pan=40-45 minutes.

Variations: Cherry:
Prepare as directed.  Add 1 t. almond extract and 1 10-oz. jar of finely chopped maraschino cherries.

Chocolate:
Prepare as directed.  Add 6 T. of unsweetened cocoa.


Chocolate Surprise Cake:
Make a chocolate cake add 1/2 cup rinsed and chopped sauerkraut.


Coconut:
Prepare as directed.  Add 1/2 t. coconut extract and 1/3 c. flaked coconut.

Eggnog:
Prepare as directed.  Add 1 t. nutmeg, 2 t. rum extract. and 1/2 c. chopped walnuts.

Orange or Lemon:
Prepare as directed.  Add 2 T. grated lemon or orange peel and 2 t. matching extract.

Spice:
Prepare as directed.  Add 1 t. cinnamon and 1 t. cloves.

For a lighter cake, separate the egg yolks from the egg whites and beat the egg whites until stiff.  Add the beaten egg yolks to the cake mixture; gently fold the white eggs into the well mixed cake mixture.

Here is the recipe that I needed to make cake mix for.  It came from Pillsbury Bars and Cookies, 1998.  It is one of those little cookbooks that are available at the grocery store.  The homemade cake mix makes a more tender base than commercial cake mix, but it does work OK.

Candy and Peanut Chews
Base:
1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/2 c. butter or margarine, softened
1 egg
3 c. miniature marshmallows
Topping:
1/2 c. light corn syrup
1/4 c. sugar
1/4 c. firmly packed brown sugar
1/2 c. creamy peanut butter
2 t. vanilla
2 c. crisp rice cereal
2 c. salted peanuts
1 c. candy corn

In a large bowl, combine cake mix and butter; mix well.  Stir in egg; blend well.  Press in bottom of foil-lined 15x10x1-inch baking pan.
Bake at 350 degrees 10 to 14 minutes or until base is set and light golden brown around edges.
Remove pan from oven; immediately sprinkle with marshmallows.  Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.
Combine cereal, peanuts, and candy corn in a bowl.  In large saucepan, combine corn syrup, sugar, and brown sugar; blend well.  Cook over medium heat, stirring constantly, until mixture comes to a boil.
Remove from heat; stir in peanut butter and vanilla until well blended.  Stir in cereal, peanuts and candy corn.  Immediately spoon topping over marshmallows; spread to cover.  Refrigerate 30 minutes or until firm.  Cut into bars.  Makes about 48.

Linking to:  Melt in Your Mouth Monday
On the Menu Monday
This Week's Cravings
Mangia Monday
Made by You Monday
Pininspirational Thursday