Finished yellow cake
Photo: Photo courtesy of the author
Creating your own “convenience” foods is a great way to save money and to exclude preservatives and colorings from your food. Mix up several of these cake mixes and store them in large canning jars on a shelf to make them convenient to use.
Yellow Cake Mix
Yellow Cake Mix
Ingredients for mix:
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
1/2 tsp salt
1 split vanilla bean (optional)
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
1/2 tsp salt
1 split vanilla bean (optional)
Instructions for cake mix:
Combine all ingredients into a large canning jar with a lid. Store on a shelf for up to 6 months.
Combine all ingredients into a large canning jar with a lid. Store on a shelf for up to 6 months.
Ingredients for cake:
1 jar of cake mix
1 1/4 cup water
1 stick butter, at room temperature
3 eggs
1 tsp vanilla (if the vanilla bean was not added to the mix)
1 jar of cake mix
1 1/4 cup water
1 stick butter, at room temperature
3 eggs
1 tsp vanilla (if the vanilla bean was not added to the mix)
Instructions for cake:
Preheat oven to 350 degrees. Grease and flour (or spray with cooking spray) a 9×13 inch cake pan and set aside.
Preheat oven to 350 degrees. Grease and flour (or spray with cooking spray) a 9×13 inch cake pan and set aside.
Place all cake ingredients into a large bowl and mix well. Pour into prepared pans and bake for approximately 40 minutes, or until a pick inserted into the center comes out clean. Cool in the pan placed on a cooling rack. When cake is cooled, frost.
Always use real vanilla when cooking; imitation vanilla does not impart the same flavor or richness.
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FYI, you can make a quick pumpkin cake by simply adding a can of pumpkin to your cake mix.. it's moist AND delicious
Love this idea! Thanks for sharing