So this morning I made it my mission to make a yellow cake from scratch that could be assembled as a homemade cake mix. Something I could grab from the pantry, add a few wet ingredients, beat for 3 minutes, and toss in the oven. Here's how that worked out:
First I went to my go to cookbook, and turned to the Yellow Cake section (yes there was a 6 page section!) I picked the 2 egg version and divided the list of ingredients into 2 lists-wet and dry. I mixed up my version of the dry ones in a mixing bowl and told myself to imagine that I had just poured them out of a box.This is where I almost gave up as the recipe called for creaming the butter and sugar and I had placed the sugar in the bowl of dry stuff. But I gave myself the "you're no quitter" speech and plunged on. You can heave a sigh of relief here, this post would have went nowhere in a hurry if I hadn't given myself that pep talk!
So I just dumped my version of the wet ingredients into the bowl of dry stuff, blended it for about 30 seconds and then beat it on medium speed for about 4 minutes. Poured it into a greased and floured 8x11 baking pan (I would have used a 9x13 pan with the 3 egg recipe) and baked it for 30 minutes in a 350 degree oven.
Oh. My. Goodness. I was thrilled with the texture and taste of this cake. And you can insert another happy sigh here because I am going to share the recipe with you! (Or if you don't really care, just fake it and read on for my sake.)
Dry ingredients (what I plan to store mixed and ready to go)
1 3/4 Cups plus 2 Tbsp flour (I used all purpose)
2 Tbsp baking powder (original recipe called for 2 tsp-oops- but it turned out good so I'll stick with the mistake)
1/2 tsp salt
1 Cup plus 2 Tbsp sugar
Wet ingredients
2 eggs
1/4 Cup softened butter with enough oil added to measure 1/3 cup total fat (original recipe called for butter and 1/4 Cup shortening)
3/4 Cup milk (I used skim)
1 tsp vanilla
I can't wait to try this in all my original cake mix "fixes" and "dump" cakes. I think it's gonna be awesome!
