Boxed cake mix comes in handy for more things than just making cupcakes for a last minute party. Cake mix can also be used as the base of bars (such as the ones I posted yesterday), as an ingredient in pies, frosting, ice cream, and most popularly on my blog in different kinds of cake batter dips.
To use this homemade mix, I measured out 18.25 oz (about 2-1/2 cups) to use in place of a box of yellow cake mix indicated in yesterday’s bar recipe. And it worked great! Although I haven’t tried making an actual cake with it yet, at least I know it can work for recipes that call for it as one of their ingredients. I constantly have half-used boxes of cake mix from the creations that pop up in my kitchen.
This would likely also work to make gluten-free cake mixes since I know they make gluten-free all-purpose flour and cake flour. Just be sure to add some xanthan gum. To take it a step further, if you could find a lactose-free nonfat dry milk powder you could even make a lactose-free cake mix (using margarine instead of butter of course).
HOMEMADE YELLOW CAKE MIX
Makes 5 cups mix (equal to about 2 boxes of store bought mix)
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 Tbsp baking powder
1 tsp salt
1 cup unsalted butter, cut in 1/2-inch cubes and cold
1 Tbsp vanilla extract
- In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.
Note: For instructions on how to make an actual cake with this mix, please visit Mel’s Kitchen Cafe.
Source: Brown Eyed Baker