Cake Mixes from Scratch and Variations recipe

1 servings

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup shortening

2 eggs

1 cup milk

1 teaspoon vanilla extract

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar.

Cut in shortening until fine crumbs are formed.

Add eggs, milk, and vanilla.

Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased and floured 9x13 inch pan.

Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.

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.

Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

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.