Quick Cake Mix

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
about 7 cups
Level:
Easy

Ingredients
  • 4 cups sifted all-purpose flour
  • 2 cups sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) ice-cold butter, diced (no substitute)
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.


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