Recipe makes enough mix for four cakes
10 cups all-purpose flour
6 cups caster sugar*
1 1/3 Tablespoons salt
5 1/2 Tablespoons baking powder
1 cup vegetable shortening
- In a large bowl, combine flour, sugar, salt, and baking powder. Put 2 cups of the mixture in a food processor with shortening and process until very fine.
- Return processed mix back into the remaining flour, sugar blend and combine well. Portion final mixture equally (about 4 cups each) into four individual containers with tight fitting lids.
- Store containers in refrigerator for up to one month, or in the freezer for up to 3 months.
- Each portion will make one 8″ two-layer cake or one 13″x 9″ single layer cake.
Note: For a sugar-free cake mix, replace the sugar in this recipe with 6 cups Splenda Granulated, plus 3 cups non-fat dry milk powder and 1 tablespoon baking soda. Also reduce cooking time by about 7-10 minutes.
Photo and Recipe compliments of food blog Kitchen Nostalgia.