3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar, divided
3 tablespoons salt
11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.
Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into a clean mixing bowl.
Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
To Store Mix:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-type plastic bags. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
3 1/2 cups cake mix
1 teaspoon vanilla extract
2 medium eggs
3/4 cup milk
Place mix into a 2-quart bowl. Make a well in center of mix. Add eggs, vanilla extract and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree F oven for 30 to 40 minutes. Cake is done when it springs back up when pressed lightly in center.
Use 3 medium egg whites instead of whole eggs.
Add to the mix for cake:
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla extract.
Add 2 extra tablespoons of milk. Stir liquid ingredients into mix until just blended. Add 2 squares of melted chocolate and blend into mixture. Continue mixing batter as directed.
1 (8-inch) square cake
2 (8-inch) round layer cake pans
1 (10 x 6 1/2 x 2-inch) loaf cake
1 (12 x 8-inch) sheet cake