Recipe courtesy of Jean Anderson
Episode: Loafin'It
Total:
15 min
Active:
5 min
Yield:
about 7 cups
Level:
Easy

Ingredients

Directions

Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.

Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.

Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.

Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.

Scoop out the frozen mix ¿ no need to thaw ¿ and use as individual recipes direct.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Quick Pickles

Recipe courtesy of Rachael Ray

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Party Mix

Recipe courtesy of Ree Drummond

Crab Cakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking