Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3 cake mixes
- 7-1/2 cups sifted flour
- 1 Tbsp. salt
- 4-1/2 cups sugar
- 2 Tbsp. double acting baking powder
- 3/4 cup cold butter
Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife. Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.
Make sure you measure the flour correctly for this recipe. NEVER scoop flour using a measuring cup. SPOON the flour into the measuring cup FROM the bag. Also make sure that you follow the directions for using the mix, including beating times, to the letter. The gluten in the flour has to develop a bit to form the cake's structure. And the butter needs to be dissolved in the batter for the best texture.
To make one 9" layer from this recipe, combine 2-2/3 cups of the mix, 1-1/2 teaspoons vanilla, 1/3 cup oil, 2 eggs, and 2/3 cup milk. Use a 9" pan with sides that are at least 2" tall. Bake for 25-35 minutes or until the cake tests done with a toothpick.