Make Your Own Cake Mix

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
  • Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
  • Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
  • Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
  • Scoop out the frozen mix – no need to thaw – and use as individual recipes direct.
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