Basic Cake Mix, Homemade
Back a long, long time ago in 7th grade I had to take what was then called electives. We were only supposed to take it for 9 weeks then change to the next elective. We had home economics, shop, ag or agricultural, and something that slips my mind. Well ag was taken out, teacher quit or something. So I took an extra coarse of home economics. I learned this recipe by heart. Except we had shortening instead of butter.
We didn't have ziploc bags we had containers or jars. I can't even remember the teachers name. I got extra credit for going over to make it for the next class after us. The teacher used to make it if there was no time left. Well old memories I am sharing with yall.
Basic Cake Mix, Homemade
Back a long, long time ago in 7th grade I had to take what was then called electives. We were only supposed to take it for 9 weeks then change to the next elective. We had home economics, shop, ag or agricultural, and something that slips my mind. Well ag was taken out, teacher quit or something. So I took an extra coarse of home economics. I learned this recipe by heart. Except we had shortening instead of butter.
We didn't have ziploc bags we had containers or jars. I can't even remember the teachers name. I got extra credit for going over to make it for the next class after us. The teacher used to make it if there was no time left. Well old memories I am sharing with yall.
Cooking Instructions
- 1
Gather the ingredients. Mix the salt, sugar, baking powder, and flour.
- 2
Grate the butter and fold into the flour mixture. Now grating the butter is not what we did in class, it's what we call now a hack. We used to cube and cut the shortening into the flour.
- 3
Separate into 3 ziploc bags of equal measurements. Close to 3-2/3 cups each bag.
- 4
Use or freeze in the ziploc bags. Each measurement makes a double layer cake 8 inches or one 9×13 cake. I hope you enjoy!
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