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My review
Cake Mixes from Scratch and Variations
Janet
"A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!"
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Ingredients
55 m servings 142 calsOriginal recipe yields 24 servings (1 -9x13 inch cake)
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Directions
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Prep
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- For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
- Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
- Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
- Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Nutrition Facts
Per Serving: 142 calories; 5 g fat; 22.5 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 144 mg sodium. Full nutrition
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Reviews
Read all reviews 644753 Ratings
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Most helpful positive review
4/22/2006
Ok guys - I have a suggestion. I've been using this recipe for a couple of years since our son is allergic to red dye (which ironically, is in almost all commercially prepared yellow cake mixes...
Most helpful critical review
1/30/2010
I had to make a LOT of changes so this recipe is only getting stars because 1) it's pretty simple/easy 2) the baking time and temperature are accurate. That said, I had to change many of the i...
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4/22/2006
Ok guys - I have a suggestion. I've been using this recipe for a couple of years since our son is allergic to red dye (which ironically, is in almost all commercially prepared yellow cake mixes...
4/5/2008
I'm giving this 4 stars because of the adjustments I made. I just tried the white cake variation, except I used oil instead of shortening and I used cake flour instead of all-purpose. I recomm...
7/25/2002
I'm a cake decorator, and I've been using this cake mix recipe for years. It is the absolute best tasting cake in any of it's flavor variations. Anyone who had trouble with this recipe either ...
3/23/2002
I've been using this recipe for nearly a year; I can't believe it's taken me this long to rate it...I use it as a base for almost every cake I make; I've made variations with chocolate, peppermi...
10/30/2005
Before I baked this Cake I read the reviews and found them very helpful...First I used 2 Cups of sugar and instead of milk I used 1 1/2 Cups of flavored coffee creamer.. I know this sounds reall...
3/21/2004
Delicious and easy. I made a lemon cake variation. I used the yellow cake recipe, but instead of 1 cup of milk I used 2/3 cup of milk and 1/3 cup of lemon juice. Family loved it.
8/18/2005
Delicious! I used the yellow cake recipe. I tweaked it a little. I add 1 package of vanilla pudding and increased the eggs to 3. I also added 1/3 cup sour cream. I also did half butter and h...
5/21/2006
Excellent...I made the yellow cake, and as per past reviews I used Cake flour, skipped the shortening and used oil, also added an extra half cup of milk...the mix looked watery, however, it bake...
5/20/2003
I've always had a weakness for sweets, especially cakes (probably because growing up my nanny was a professional cake decorator!) Having mixes on hand isn't always convenient. Besides, wouldn't ...