PanCake Mix!!

Pancake Mix

10 cups all-purpose flour
1/2 cup sugar
2 tablespoons salt
2 1/2 cups nonfat dry milk powder
1/4 cup baking powder

Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. 13 cups

Perfect pancakes from mix

1 ½ c. pancake mix
1 egg, slightly beaten
1 c. water
3 T. vegetable oil

Put pancake mix in medium bowl. Combine egg, water and oil in a small bowl. Add egg mixture to mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle or fry pan about 3 to 4 minutes. Until browned on both sides. Makes 10 to 12 4-in pancakes.

This recipe also makes

Golden French toast

2 eggs, beaten
1 c. milk
1 c. pancake mix
10 slices bread
Butter for grill or pan

In a med. Shallow bowl, com ine eggs, milk and pancake mix. Blend well. Dip bread slices into the batter and cook on a hot, buttered griddle or pan for about 3 to 4 min. until lightly browned on both sides. Makes 10 slices of French toast.

Quick Baking Mix
8 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups nonfat dry milk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients.Blend well.With pastry blender, cut in shortening until evenlydistributed.Mixture will resemble cornmeal in texture. Put in alarge airtight container. Label. Store in a cool, dryplace. Use within 10 to 12 weeks. Makes about 13 cupsof

Quick Mix.VARIATION: Use 4 1/4 cups all-purpose flour and 4 1/4cups whole-wheat flour instead of 8 1/2 cups all-purposeflour. Increase baking powder to 2 tablespoons.Yield:13 cupsheres the biscuit recipe:3 cups Quick Mix -- (see recipe above)3/4 cup milk -- ORwaterPreheat oven to 450 F. Grease a baking sheet. CombineQuick Mix and milk or water in a medium bowl. Stir untiljust blended. Drop dough by tablespoonfuls onto preparedbaking sheet. Bake 10 to 12 minutes, until golden brown.Makes 12 large drop biscuits.also:
CHEESE AND HERB BISCUITS: Add 1/3 cup grated Cheddar cheeseand chopped parsley, chives or herbs to taste while stirringdough.
BUTTERMILK BISCUITS: Substitute 3/4 cup buttermilk for milkor water.
COUNTRY DUMPLINGS: Drop dough by tablespoonfuls over topof boiling beef or chicken stew. Boil gently 10 minutesuncovered. Cover and cook over medium-high heat 10 moreminutes, until completely cooked. Makes 12 dumplings.
ORANGE BISCUITS: Add 1 tbsp grated orange peel. If desired,substitute 2 tbsp orange juice for part of milk or water.
FRUIT COBBLER: Spoon dough over top of hot, sweetenedfruit or berries and bake in an 8" square pan about 20to 25 minutes until golden brown.Yield:"12 biscuits"just a few recipes that go with it! will add more later!heres some more recipes!!For quick mixNeveada pancakes2 1/4 c quick mix1 T. sugar1 egg1 1/2 c. milk or waterCombine quick mix and sugar in a med. bowl . Mix well. Combine egg and milk or water in a smallbow.l. Add all at once to dry ingred. Blend well. Let stand 5 to 10 min. Cook on ahot oild griddle about 3 to 4 min., until browned on both sides. Makes ten to twelve4--inch pancakes. also works in waffle iron!
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Morning Muffins

2 1/2 cups Quick Mix
4 tablespoons sugar
1 egg -- beaten
1 cup milk -- OR water
Butter and honey -- if desired

Preheat oven to 425 F. Generously butter muffin pans.Place Quick Mix in a medium bowl. Add sugar and mix well.In a bowl, combine egg and milk or water. Add all atonce to dry ingredients. Stir until just blended.Fill prepared muffin pans 2/3 full. Bake 15 to 20minutes, until golden brown. Serve hot with butterand honey, if desired. Makes 12 large muffins.
DRIED FRUIT OR NUT MUFFINS: Add 1/2 ckup chopped raisins,dates, dried berries or fruits, or nuts to dry ingredients.Before baking, sprinkle with mixture of cinnamon and sugar.
BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen ordrained canned blueberries into batter before putting into muffin pans.
OATMEAL OR BRAN MUFFINS: Reduce Quick Mix to 1 3/4 cups.Add 3/4 cup rolled oats or all-bran cereal to dryingredients before adding liquid ingredients.
APPLE MUFFINS: Fold 1 cup grated raw apple into muffinbatter before putting into muffin pans and increasebaking time to 20 to 25 minutes.
FRESH PEACH MUFFINS: Fold 1 cup diced fresh peaches into batterbefore putting into muffin pans and increase baking time to20 to 25 minutes.
ORANGE MUFFINS: Add 1 tbsp fresh orange peel or 1 1/2 tspdried orange peel to dry ingredients before adding liquid ingredients.
CRANBERRY MUFFINS: Gently fold 2/3 cup chopped cranberriesinto muffin batter before putting into muffin pans.Yield:12 large muffins
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Molasses Cookies
2 cups Quick Mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg yolk
1/2 cup molasses

SugarIn a medium bowl, combine Quick Mix, 1/4 cup sugar, cinnamon, ginger and cloves.Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture.Blend well. Refrigerate at least 1 hour. Preheat oven to 375 F.Lightly grease baking sheets. Shape dough into 1 1/2" balls.Place on prepared baking sheets. Flatten balls with the bottomof a glass dipped in sugar. Bake 8 to 10 minutes, until edgesare browned. Makes about 30 cookies.Yield:30 cookies
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Apple-Walnut Cobbler
4 cups peeled, cored and sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup chopped walnuts
2 cups Quick Mix
3 tablespoons sugar
1 egg -- slightly beaten
1 cup milk -- OR water
Preheat oven to 325 F. Grease an 8 square pan. Place apples in bottom of pan.Combine sugar, cinnamon and walnuts in a bowl. Sprinkle over apples in pan,reserving 1/4 cup for topping. In a bowl, thoroughly combine Quick Mix and sugar.Combine egg and milk or water in a small bowl. Add all at once to dry ingredients.Blend. Spread dough evenly over top of apple mixture. Top with remainingcinnamon-sugar mixture. Bake about 45 minutes, until light brown. Cut intosquares. Makes 8 to 10 servings.
CHERRY COBBLER: Omit apples, sugar, cinnamon and walnuts. Drain and reserveliquid from 16 oz canned red, sour, pitted cherries. Combine 2 tbsp flour,3/4 cup sugar and 1/8 tsp salt. Stir in reserved cherry juice. Fold incherries and 1 tsp almond extract. Make cobbler mixture, reducing milkor water to 6 tbsp; add 1 tsp almond extract. Bake at 425 F. for 25 minutes.
Yield:8 servings
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Crispy Breadsticks
2 cups Quick Mix
1/2 cup cornmeal -- OR all-purpose flour
1/2 teaspoon salt
1/2 cup milk -- OR water
(about)1/2 c. Sesame, caraway or poppy seeds -- if desired

Preheat oven to 400 F. Lightly grease baking sheet. In a medium bowlcombine Quick Mix, cornmeal or flour and salt. Add milk or water toform dough. Knead about 12 times, until dough is smooth. Divide into12 balls of dough. Shape into pencil-like strands 1/2" thick. Rollin sesame, caraway or poppy seeds, if desired. Bake about 20 minutes,until brown and crisp. For extra crispness, turn off oven and leavebreadsticks in oven 5 to 10 more minutes. Makes 12 breadsticks.Yield:12 breadsticks
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Curried Shrimp Rounds
3 cups Quick Mix
2/3 cup milk -- OR water
9 ounces canned shrimpdrained and rinsed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons finely chopped green onions
1 tablespoon lemon juice
1/4 teaspoon curry powder
1/2 cup thinly sliced waterchestnuts
Parsley flakes -- for garnish

Preheat oven to 400 F. Grease 2 baking sheets. In a medium bowl, combineQuick Mix and milk or water. Stir until blended. Let dough stand 5 minutes.On a lightly floured board, knead dough about 15 times. Roll out dough to 1/8"thickness. Cut with a small floured cookie cutter and place biscuits on preparedbaking sheets. In a bowl, combine shrimp, Swiss cheese, mayonnaise, onion, lemonjuice and curry powder. Spoon shrimp mixture onto biscuits. Top withwaterchestnuts and sprinkle with parsley. Bake 10 to 12 minutes. Makesabout 40 appetizers.Yield:
40 appetizers
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Golden Corn Bread
1 recipe Honey Butter -- (see recipe)
2 cups Quick Mix
6 tablespoons cornmeal
2/3 cup sugar
2 eggs
1 cup milk -- OR water
1/4 cup melted butter

Prepare Honey Butter. Preheat oven to 350 F. Butter a 9" square baking pan.Put Quick Mix, cornmeal and sugar in a medium bowl and stir to blend.Combine eggs with milk or water in a small bowl. Add all at once to dryingredients. Blend. Add melted butter and stir to blend. Fill preparedpan. Bake 35 to 40 minutes until golden brown. Cut into 2 1/2" squares.Serve hot with Honey Butter. Makes 8 to 10 servings.Honey Butter1 cup butter -- softened1 1/4 cups honey1 egg yolkCombine butter, honey and egg yolk in a deep bowl. Beat with electric mixer10 minutes. Store in refrigerator. Makes about 1 1/2 cups.
MEXICAN CORN BREAD: Add 4 oz chopped roasted green chiles and1/2 cup shredded Cheddar cheese.Yield:8 servings
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Hot-Fudge Pudding Cake
1 1/2 cups Quick Mix
1/2 cup granulated sugar
2 tablespoons cocoa powder
3/4 cup chopped nuts
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup cocoa powder
1 1/2 cups boiling water

Preheat oven to 350 F. In an unbuttered, 8" square pan, combine Quick Mix,granulated sugar, 2 tbsp cocoa powder, nuts, milk and vanilla. Blend well.Combine brown sugar and 1/4 cup cocoa powder in a small bowl. Sprinkle overtop of cake mixture. Gently pour boiling water over top of mixture. Do not stir.Bake 35 to 40 minutes, until edges separate from pan. Cool in pan 15 minutesbefore serving. Makes one 8" cake.
VARIATION: Omit nuts and add 1 cup miniature marshmallows.Yield:1 cake
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Impossible Pie
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla extract
3 tablespoons butter or margarine -- melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Quick Mix

Preheat oven to 400 F. Butter a 9" pie plate. In a blender, combine sugar,eggs, milk, vanilla, melted butter or margarine, cinnamon and nutmeg. Blend untilsmooth. Add Quick Mix and blend 30 seconds more. Pour into prepared pie pan.Bake 25 to 30 minutes until golden. Cool. Serve warm. Makes one 9" pie.Yield:"1 9 pie
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Never-Fail Rolled Biscuits

3 cups Quick Mix
2/3 cup milk -- OR water

Preheat oven to 450 F. Combine Quick Mix and milk or water in a medium bowl. Blend.Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times.Roll out to 1/2" thickness. Cut with a floured biscuit cutter. Place about 2" aparton ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 largebiscuits.
CINNAMON ROLLS: Preheat oven to 400 F. Roll out dough to a rectangle.Brush with melted butter. Sprinkle with brown sugar and cinnamon.Roll dough like a jelly roll and cut into 1/2" slices. Bake 10 to 15minutes. Glaze with mixture of powdered sugar and a few drops of water.
PIZZA: Use dough as crust for 12 individual pizzas or two 12" pizzas.Pat dough to 1/8" thickness. Top with tomato sauce, spices, cheese,meat and choice of toppings.
MEAT PINWHEELS: Preheat oven to 450 F. Roll out dough to a rectangle.Chop cooked meat and combine with gravy. Spread over dough. Roll doughlike a jelly roll and cut into twelve 1" slices. Bake 10 to 12 minutes.Serve with gravy, soup or cheese sauce.
POT PIE: Use as the top crust of a chicken or meat pot pie.Yield:"12 large biscuits"

Muffin Mix!!

Muffin Mix (from Make a Mix recipe books)

8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.
Yield: "11 cups This makes:

Molasses Bran Muffins

2 cups All-Bran® Cereal -- OR 1 cup All-Bran® Cereal -- plus 1 cup bran flakes 1/4 cup melted butter -- OR vegetable oil 1/4 cup molasses 1 cup milk 1 egg 1/2 cup raisins -- (optional) 1 1/2 cups Muffin Mix Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl combine cereal, butter or oil, molasses, milk and egg. Let stand 5 minutes. Add raisins, if desired, and Muffin Mix. Stir just until ingredients are moistened. Fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes, until edges are brown. Makes 10 large muffins.

CHOCOLATE NUT: Omit raisins and substitute 1/2 cup each miniature chocolate chips and chopped nuts.
Yield: 10 large muffins

Melt-In-Your-Mouth Muffins

2 3/4 cups Muffin Mix 1 egg -- beaten 1 cup milk 1/2 cup butter or margarine -- melted or 1/2 cup vegetable oil
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. Put Muffin Mix in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.
CORNMEAL MUFFINS: Decrease Muffin Mix to 2 1/4 cups. Add 1/2 cup cornmeal.
BUTTERSCOTCH-PECAN MUFFINS: Melt 6 tbsp butter in saucepan. Stir in 6 tbsp brown sugar. Place 1 tbsp of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
DRIED FRUIT MUFFINS: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.
FRESH PEACH MUFFINS: Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.
BANANA MUFFINS: Mash 1 banana (1/2 cup) and add to liquid ingredientsbefore adding liquid to Muffin Mix.
BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen or drained cannedblueberries into basic muffin batter just before filling muffin pans.
CRANBERRY-NUT MUFFINS: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tbsp sugar into basic muffin batter just before filling muffin pans.
Yield: 10 large muffins

Lemon-Poppy Seed Muffins

2 1/4 cups Muffin Mix 1 package instant lemon pudding mix 1 tablespoon poppy seeds 1/4 teaspoon grated lemon rind 1 cup milk 2 eggs -- beaten 1/4 cup vegetable oil 1 recipe Lemon Glaze -- (see recipe below)
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, lemon pudding mix, poppy seeds and lemon rind. Combine milk, eggs and oil in a medium bowl. Add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake in preheated oven 12 to 15 minutes until golden brown. Prepare Lemon Glaze. Drizzle Glaze on warm muffins. Makes 10 large muffins.
Yield: 10 large muffins

Lemon Glaze

1 cup powdered sugar 1 tablespoon lemon juice
In a small bowl, stir sugar and lemon juice until smooth.

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Apple Muffins

2 3/4 cups Muffin Mix 1/2 cup chopped nuts 1/2 teaspoon ground cloves 2 cups grated apples 1 egg -- beaten 1/4 cup melted butter -- OR margarine -- OR vegetable oil 1 cup milk
Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.
Yield: 10 large muffins

Cranberry Cakes With Butter Sauce

1 cup fresh cranberries -- chopped 1/4 cup sugar 2 3/4 cups Muffin Mix 1 cup sour cream 1 egg -- beaten 1/4 cup butter or margarine -- OR vegetable oil 1 recipe Hot Butter Sauce -- (see recipe)
Preheat oven to 400 F. Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes. Put Muffin Mix in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to MuffinMix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.
Yield: 10 cakes

Hot Butter Sauce

1/2 cup butter 1 cup sugar 1 cup cream -- OR evaporated milk 1 dash nutmeg
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook over medium heat 3 to 5 minutes, until butter melts and sugar dissolves. Do not boil. Remove from heat. Add nutmeg. Serve warm. Makes about 1 1/2 cups sauce.
Freeze-Ahead MuffinsLine muffin cups with paper liners. Fill with batter. Pop pan in the freezer. When frozen, remove muffins from pan and transfer to freezer container. When ready to bake, place frozen muffins into pan and place in preheated oven. Increase baking time 3-6 minutes.

Cookie Mix #2

Cookie Mix #2
8 cups all-purpose flour
2 1/2 cups granulated sugar
2 cups packed brown sugar
4 teaspoons salt
1 1/2 teaspoons baking soda
3 cups vegetable shortening

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups COOKIE MIX.
Yield: "16 cups"


Chocolate-Chip Cookies (Cookie Mix #2)

3 cups Cookie Mix #2 -- (see recipe)
3 tablespoons milk -- (or more if needed)
1 teaspoon vanilla extract
1 egg
1/2 cup chopped nuts -- OR coconut
1 cup chocolate chips

Preheat oven to 375 F. Grease baking sheets. In a large bowl, combine Cookie Mix, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips. Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.
Yield: "2 dozen"

Banana-Coconut Delights (Cookie Mix #2)

2 cups Cookie Mix #2 -- (see recipe)
1 cup coconut flakes
1 medium banana -- mashed
1 teaspoon vanilla extract
1 egg -- beaten
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 375 F. Lightly grease baking sheets. In a medium bowl, combine Cookie Mix, coconut, banana, vanilla and egg. Beat well. Stir in chopped nuts and oats. Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 12 minutes, until edges are browned. Makes about 36 cookies.
Yield: "3 dozen"

Peanut-Butter Cookies (Cookie Mix #2)
3 cups Cookie Mix #2 -- (see recipe)
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chunky peanut butter

Preheat oven to 375 F. Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1" balls Place on prepared baking sheets and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Makes 30 to 36 cookies.
PEANUT-BUTTER & JELLY COOKIES: On baking sheets, make indentation with thumb in center of balls. Do not flatten. Fill with grape jelly.
Yield: "2 1/2 dozen

Snickerdoodles (Cookie Mix #2)
2 1/2 cups Cookie Mix #2 -- (see recipe)
1/4 teaspoon baking soda
1 teaspoon cream of tartar
1 egg
2 tablespoons sugar
1 teaspoon ground cinnamon

Preheat ovne to 400 F. In a medium bowl, combine Cookie Mix, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish. Shape dough into 1 1/2" balls. Roll in sugar-cinnamon mixture and place 2" apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not overbake. Makes about 24 cookies.
Yield: "2 dozen"

Tropic Macaroons (Cookie Mix #2)

2 cups Cookie Mix #2 -- (see recipe)
2 egg yolks
8 1/2 ounces crushed pineapple -- drained
1 1/4 cups coconut shreds
Maraschino cherries -- for garnish

Preheat oven to 350 F. Lightly grease baking sheets. In a medium bowl, combine Cookie Mix, egg yolks, pineapple and coconut. Stir until well blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.
Yield: "2 1/2 dozen"

Sweet and Spicy Cookies (cookie mix #2)

2 c. basic cookie mix
½ t. ginger
4 T. molasses
½ t. cinnamon`
1/2 t. vanilla
½ t. allspice
1 egg, beaten
sugar

Preheat oven to 375 degrees. Lightly grease baking sheets. In a medium bowl, combine basic cookie mix, molasses, vanilla, egg, ginger, cinnamon and allspice. Stir until blended. Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar. Bake 8 to 10 min, until edges are browned. Makes about 24 cookies.

Very Vanilla Cookies (cookie mix #2)

3 c. basic cookie mix
1 egg
3 T. milk
sugar or frosting if desired
1-1/2 t. vanilla

Preheat oven to 375 degrees. Lightly grease baking sheets. In a large bowl, combine basic cookie mix, milk, vanilla and egg. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Sprinlk with sugar, if desired. Bake 10 to 15 min. until edges are golden. Frost if desired.
Variations

Spice Vanilla Cookies: Add 2 t. pumpkin pie spice and ½ c. nuts to dough

Cocoa cookies: Add 2 T. cocoa and increase milk to 2 T.. frost if desiredHoliday

Pinwheels: Divide dough in half. Color half green and half red. Cover each half wit wax paper and roll out to rectangles of equal size. Remove wax paper. Place one rectangle on top of the other and roll like a jelly roll. Chill 2 to 3 hours. Cut into 1/8 inch slices.

All-Purpose Cake Mix

All-Purpose Cake Mix

Ive been using these for years. They are from the make a mix cookbook.

10 cups all-purpose flour

6 1/4 cups sugar

1 cup cornstarch

5 tablespoons baking powder

1 tablespoon salt

2 1/2 cups vegetable shortening

In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups ALL-PURPOSE CAKE MIX.Description: "Use this mix as you would a packaged cake mix."Yield: "17 cups"
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This makes:

Elegant White Cake3 1/2 cups Basic Cake Mix

3/4 cup milk

3 egg whites

1 teaspoon vanilla
Preheat oven to 375F. Grease and flour two 8" round pans. Combine Basic Cake Mix and milk in a large bowl. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add egg whites and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 20 to 25 minutes, till a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then cool on wire racks. Frost as desired.
Yield: "1 cake"

And this:
Sunny Yellow Cake
3 1/3 cups Basic Cake Mix

3/4 cup milk

2 eggs -- well beaten

1 teaspoon vanilla
Preheat oven to 375F. Grease and lightly flour two 8" round pans. In a large bowl, combine Basic Cake Mix and milk. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add eggs and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 25 to 30 minutes, till a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then cool on wire racks. Frost as desired.
Yield: "1 cake"