Recipe courtesy of Jean Anderson
Episode: Loafin'It
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Sweet, Spicy and Salty Candied Nut Mix

Recipe courtesy of Jeff Mauro

Salmon Cakes

Recipe courtesy of Ina Garten

Plum Cake "Tatin"

Recipe courtesy of Ina Garten

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.