Tuesday, November 2, 2010

Easy Cake Mix-Using Butter Powder

 Photo Source:  KSDigital

Many of the cake mixes widely available in the grocery stores are a great time saver.  The problem with adding them to your food storage is that they go bad.  And I hate that.  A while back cake mixes were on sale at the local grocery store, so I bought a bunch (maybe 10) mixes.  All was good, but by the time I used the last few they are no longer good.  They don’t raise appropriately and they are off tasting. 

Consequently I have started making my own but the break though moment was when I decided to use powdered butter in the mix.  Now it is super easy to make, store and use.

Easy Cake Mix with Powdered Butter
for a printable recipe click here: Easy Cake Mix with Powdered Butter
*I often double this, I mix and store cake mix in an clean empty #10 can
4 cups all purpose flour  (I don’t sift but I do give the flour, in my canister a brief stir with my whisk)
2 cups sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup butter powder
1.       Place all  ingredients in container (I use an clean empty #10 can)
2.       Stir with a large whisk until well mixed.
3.       Store tightly covered

Basic Yellow Cake

* this makes a small cake use either a square 8 x 8 x 2 or a 6 cup bunt pan 
2 1/2 cups Easy Cake mix 
1/2 cup milk (1 1/2 tablespoons dry milk plus 1/2 cup water) 
2 eggs (2 tablespoons dry milk plus 4 Tablespoons water) 
1 1/2 teaspoons vanilla extract 

Add all dry ingredients
Make a well and add all wet.
Mix well (I use a wisk)
Place in well greased pan (either a square 8 x 8 x 2 or a 6 cup bunt pan)
Bake at 375 for 30 to 35 minutes


Apricot Walnut Cake   
For a Printable Recipe Click Here:   Apricot Walnut Cake
This is a very versatile recipe. Use any jam and nut combination you have.  This makes a small cake, either a square 8 x 8 x 2 or a 6 cup bunt pan.
2 cups easy cake mix
½ teaspoon baking soda
1 cup chopped walnuts
½ cup apricot jam plus extra for serving
½ cup apricot nectar (or other fruit juice or water)
1 teaspoon vanilla
1 egg (1 tablespoon dry eggs plus 2 tbsp water)
1.        Add all dry ingredients
2.       Make a well and add all wet.
3.       Mix well (I use a wisk)
4.       Place in well greased pan (either a square 8 x 8 x 2 or a 6 cup bunt pan)
5.       Bake at 375 for 30 to 35 minutes
6.       To serve top with  jam heated till  runny.


Other Posts Using Easy Cake Mix:
Blueberry Crumb Cake
Dense Dark Chocolate Cake

2 comments:

Anonymous said...

What's powdered butter?

Megan P said...

For the basic yellow cake mix, I see that you have the equivalent of two eggs as 2 tbsp dry milk plus 1/2 cup water. Did you mean egg powder? I just want to make sure. Thanks for the mix recipes, I can't wait to try them.

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