For your next birthday, anniversary or other special event or family gathering, skip buying the white cake mix box at the store and make this simple, homemade white cake that will taste better and fresher.
This makes a large batch so you can store and use when needed. You can always revise and use wheat flour, or splenda for baking to make it less sugar. Gluten free flour can also be used. It’s handy to keep around. You can also add vanilla extract or almond extract to give it extra flavor.
I have included the buttercream frosting recipe below as well. So good and simple and better than the canned frosting.
Basic Homemade Mix for Cake
8 cups sifted flour (white, wheat, gluten free, etc.)
2 cups white shortening (could also try butter or margarine)
5 cups sugar (splenda, stevia, etc. to make it sugar free)
1/4 cup baking powder
4 tsp. salt
Into a large bowl, turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt.
With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly
Store in airtight container in refrigerator up to 6 months.
Makes 15 cups
1/2 cup butter or margarine (softened)
4 cups of powdered sugar (sifted)
1 teaspoon vanilla extract
1 teaspoon almond extract
3-4 cups of cool whip (whipped topping, partially thawed)
Beat the butter and sugar until creamy. Stir in the flavorings, mix well.
Fold in the cool whip until blended. Frost your favorite cake, cookie or other dessert.