Homemade Yellow Cake Mix Subtitute 1825oz Betty Crocker Box Recipes

HOMEMADE YELLOW CAKE MIX (SUBTITUTE 18.25OZ BETTY CROCKER BOX)

Steps:

• Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!
• To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).
• Or to make a basic yellow cake, use the following instructions.
• 1 recipe Homemade Yellow Cake Mix + 3/4 cup water + 1 teaspoons vanilla + 1/2 cup butter, softened + 3 eggs.
• Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary-test for doneness using a toothpick):.
• Baking Time : 8″ or 9″ cake rounds - 20-25 minutes / 13 x 9 pan - 35-40 minutes / cupcakes - 12-15 minutes / tube/bundt pan - 45-50 minutes.
• NOTE: If you don't like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.

CAKE MIX "UP-SIZER"

Steps:

• In a clean, dry bowl combine; flour, sugar, baking powder, and baking soda. Whisk all ingredients together and store in a clean, dry mason jar.
• When you wish to increase a 15.25-ounce cake mix to 18.25 ounces, add three ounces of this mix (6 tablespoons) to your existing cake mix.
• Some mixes may require more than three ounces of mix to make them 18.25 ounces.

DIY HOMEMADE YELLOW CAKE MIX

Steps:

• Add all ingredients, except the butter, into a food processor.
• Process for 15 seconds, until combined.
• Add the butter and lightly fluff with a fork to coat with the flour mixture.
• Add vanilla, then pulse until the mixture is crumbly and fine.
• Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
• NOTES:.
• If not using right away, transfer to a zipper bag and freeze immediately.
• If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
• If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.