2 Egg Cake Mix
3 1/3 cups butter or margarine (1 1/2 lb)
7 2/3 cups sugar
11 cups sifted all purpose flour
5 Tablespoons baking powder
3 Tablespoons salt
Place room temperature butter in largest mixing bowl. Cream 30 seconds at medium speed. Scrape sides and bottom of bowl and cream another 30 seconds. Add 4 cups of sugar, 1 cup at a time and cream 1 minute after each addition.
Measure sifted flour, baking powder, salt and 3 2/3 cups of sugar and blend. Add 2 cups dry ingredients to butter sugar mixture and blend 30 seconds.
Turn this into mixture into the dry ingredients and blend till its all like cornmeal. Be sure its all well mixed together.
Cover and store in a glass jar or airtight container.
Makes 21 Cups or 6 average size cakes
VARIATIONS:Cakes with different flavors...The following cakes may be made with either the 1 or 2 egg Cake Mixes.
White Cake
Add the following and then mix batter as directed for the mix you use.
Use 3/8 cup unbeaten egg whites instead of the whole eggs
Spice Cake
Add the following and then mix batter as directed for the mix you use.
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Orange Cake
Add the following and then mix batter as directed for the mix you use.
1 teaspoon grated orange rind
Use 1/2 teaspoon lemon extract in place of vanilla
Chocolate Cake
Add the following and then mix batter as directed for the mix you use.
2 Tablespoons milk to amount in recipe
Stir liquid ingredients into mix until just blended. Add 2 squares of melted baking chocolate and blend into mixture.
Richer Chocolate Cake
Add the following and then mix batter as directed for the mix you use.
1/4 cup milk to amount in recipe
Stir liquid into mix until just blended. Add 3 squares of melted baking chocolate and blend into mixture.