Jan's Tip: You can make this sugar free by using a sugar substitute that measures the same as sugar. For families like ours that have a diabetic in the family this is alot cheaper than the store bought sugar free cake mixes!
Want a chocolate cake? I"ll share my tips below for converting this recipe to a chocolate mix both in bulk for the whole master mix, or just the individual batches you make.
I usually have a full batch divided into 4 gallon sized storage bags in my pantry. Ready to go. I add the cocoa separately if I want it as a chocolate cake rather than the entire batch. i just want the flexibility better.
Master Cake Mix
(makes about 17 cups mix)
10 cups all purpose flour
6 1/4 cups sugar/sugar substitute that measures same as sugar
1 cup cornstarch
5 Tablespoons baking powder
1 Tablespoon salt
2 1/2 cups vegetable shortening.
Optional: For a whole batch of Chocolate Cake Mix: Add 1 1/2 - 2 cups cocoa powder
Mix together dry ingredient in large mixing bowl.
Using a pastry blender or stand mixer, blend in the shortening till mix resembles cornmeal in texture.
Store mix in one large air tight container or divide by putting 5 cups each into gallon sized storage bags.
Use within 3 months.
To Make a Cake: (Yellow)
5 cups master cake mix
1 1/4 cup milk
1 teaspoon vanilla
preheat oven to 350°
Grease baking pan (9x 13, two 8 inch rounds, bundt or line cupcake pans with paper liners)
In mixing bowl combine all ingredients, and mix well till very well blended and very creamy.
Pour into prepared pans.
Bake 35-40 minutes till done. (Test by inserting toothpick into center, and see if it comes out clean)
Cool and frost as desired.
For all white cake:
Use only egg whites, no yolks
follow remaining directions above.
For Chocolate Cake
If you made a yellow master mix (like I do and did not already add cocoa powder to the master mix )
Mix 1/2 cups cocoa powder to cake mix.
Follow remaining directions above.