Chef Tess Cake Mix
Source of Recipe
RT
Chef Tess Cake Mix
I finally got around to testing this, it worked well. None of the perservative flavor you get from boxed mixes, and quicker than the usual homemade. The part about sifting made me smile. Can you define "extra lumps?
Chef Tess Cake Mix
Dry ingredients:
4 1/2 cups all purpose white flour
1/2 cup cornstarch
2 1/2 cup sugar
2T baking powder
1T salt
1 cup shortening (or butter )
1T double strength vanilla
Sift flour, cornstarch, baking powder, and salt through a flour sifter at least once to remove extra lumps. Combine shortening (or butter) with dry ingredients and vanilla in a Kitchen Aid type mixer with paddle attachment. Mix until well combined.
Yields 9 cups cake mix. If you use butter, please keep your mix in the fridge!
4 1/2 cups mix equal to one boxed cake mix:
Combine with 3 eggs
1/3 cup oil
1 1/3 cup water
200 strokes by hand or 3 minutes medium speed.
Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bundt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.
I've added spices, Ghiradelli Sweet Ground Chocolate (use brewed coffee instead of water for a deeper, richer taste) and it works great when you want to use a mix for the top of cakes. Gets crunchier than boxed mixes.
The recipe is open to endless variation, another reason to love it.
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