CHOCOLATE CAKE MIX
- 2 cups flour
- 1 2/3 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 lb (1 stick) butter or margarine cut into tiny bits
- 1 TB baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3 TB oil
- 1/4 tsp powdered cardamom spice
Combine all ingredients using lowest speed of electric mixer till mixture is consistency of fine gravel. Get your hands into it and squish it well between clenched fists, scraping the sides and bottom of bowl often. Store mixture in container in refrigerator, tightly sealed, to be used within 3 months.
Makes 5 cups cake mix or equal to 18-oz box store-bought chocolate or devil's food cake mix.
TO USE CAKE MIX:
1 cup milk
1 tsp vanilla
1 tsp light vinegar
Put 1st 4 ingredients (all liquids) into measuring pitcher, but do not stir or beat these together.
Place cake mix powder in large mixing bowl. Make well in center and pour in liquid ingredients. Use electric mixer on med-high speed about 6 mins to blend well, turning bowl in direction the opposite of which beaters are rotating. Stop mixer 2 or 3 times to scrape down sides & bottom of bowl.
Divide batter equally between 2 greased & floured 8" or 9" layer pans. Tap each pan of batter, firmly on a solid surface until the small air bubbles in the batter rise to surface and break.
Bake at 350F for almost 45 mins or till a toothpick inserted in centers comes out clean. (Paper-covered wire trash bag twists make good cake testers). Cool in pans on wire racks for 30 mins. Remove to plate and assemble layers with desired frosting,
Makes 2 (9") layers.