For the Dry Mix:
2 ½ cups of All Purpose Flour
½ cup of LowFat Dry Milk Powder
1 1/4 cups of Granulated Sugar
4 Tsp of Baking Powder
½ tsp of Salt
1 Vanilla Bean, split in half
For the additional ingredients needed to make the cake:
1 ¼ cups of Milk or Water (I use Milk because it makes the cake richer)
½ cup of Melted Butter or Vegetable Oil ( I use butter because that also provides a richer cake)
1 Tbsp of Vanilla Extract
1) To make and store your dry mixture, simply mix all the dry ingredients together, place them in a container with a tight fitting lid and store in your pantry. This mixture will keep for a couple months. My suggestion is to double or triple the amounts of ingredients so you can have several batches on hand at all times.
2) When you want to use it, add 4 cups of the dry mixture in a large bowl and to it, add the eggs, milk (or water) butter (or oil) and vanilla extract and mix together to combine. This mixture will make one 9×13” cake, 2 9” round cakes or 24 cupcakes. The cakes will bake in a 350 degree oven for about 35 minutes and the cupcakes will bake in a 350 degree oven for around 20 minutes. Decorate as desired.
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