6 cups
Better Batter Gluten Free Flour
1/4 cup baking powder
4 cups sugar
2 teaspoons salt
1 1/2 cups shortening (we like to use organic palm oil shortening, because it has no transfats)
Instructions:
In large bowl
combine flours, sugar, baking powder and salt. With pastry blender, cut in
shortening until mixture resembles cornmeal. Divide into 3 Ziploc Bags - 4 cups
apiece. This will make a white, yellow, or butter cake (see below). For spice
and chocolate variations, see below.
To make 1 cake (9x13 or two 8 inch layers)
4 c. cake
mix (in bag)
2 tsp.
vanilla
2 eggs
slightly beaten
1 c. milk
or water
Stir
ingredients for cake until just blended - DO NOT OVERBEAT!. You may need to add
a little more milk.
Pour into
9x13inch pan. Bake at 350F for 25 to 30 minutes.
Variations
Variation
for a White Cake:
Prepare as
for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be
beaten separately and added for a lighter cake. - beating the whites for any
cake will result in a much lighter cake.
Variation
for a Butter Cake:
Add butter
extract instead of vanilla to your cake.
Variation for a Chocolate Cake:
Add 3 cups
cocoa powder to the basic cake mix. Divide as usual. Alternately add 3/4 c
cocoa powder to each individual bag. Add more cocoa for a Devil's food cake.
Variation for a Spice Cake:
Add 1
teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice
to each basic cake mix bag. This can be altered in turn by using pumpkin,
banana, or applesauce instead of/along with liquid. Add enough to moisten the
mix - -this makes an exceptionally moist cake.
Variation for a Pineapple Upside Down Cake:
Melt 1/2 cup
butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the
butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake)
mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
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