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Store This, Not That! > Blog > Cooking with Food Storage > Making your own cake mixes-Food Storage Style: Starlight Yellow Cake
March 1st, 2012

Making your own cake mixes-Food Storage Style: Starlight Yellow Cake

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

I can remember when I went off to school, my mom took me to the grocery store one last time to make sure I was stocked and I vividly remember her telling me (after promising I didn’t need it) that you always need a chocolate AND yellow cake mix on hand.  That if you had those two mixes you could make anything.  And you know what, she is RIGHT!  Now, I already went over the chocolate cake mix (the mix that made me decide to never buy another mix again!) and today is it’s cousin-the Yellow Cake!  I was honestly a little worried about using the beans for butter/oil in this recipe since most yellow cakes are butter cakes and was worried if it would taste right.  But, let me tell you it is awesome!…even with a little wheat in the recipe!  It was so good, I HAD to give the cake away or I knew I would eat it…all of it…for breakfast, lunch and dinner.  So I had one last piece to say goodbye and sent it to work with my Husband where it got rave reviews.  I guess I should ask him if he told people there were beans in it….oh well… ;).

STARLIGHT YELLOW CAKE MIX-FOOD STORAGE STYLE!

[pinit] MAKING THE MIX:

• 9 C. flour (7 C. all-purpose and
2 C. whole wheat flour)
• 6 C. sugar
• Heaping 2/3 C. dry non-instant milk powder or 1 1/3 C. dry instant milk powder
• heaping 1/4 C. baking powder
• 4 t. salt
• 1 t. vanilla
• 1 1/3 C. dry egg powder

Combine ingredients thoroughly and store in air tight container.

[pinit]

USING THE MIX:

•4 1/3 C. yellow cake mix (make it a heaping 4 1/3 C. if you used instant milk powder)
• 1/2 C. softened butter or bean puree
• 1 3/4 C. water
• 1 t. vanilla

Heat oven to 350.  Grease bottom and sides of 9×13 pan, two 9×9 pans,  or two 8×8 round pans.

Beat all ingredients with electric mixer on low speed for 30 seconds, then beat on high speed 3 minutes .
Pour into prepared pans and bake 9×13 35-40 minutes, 9-inch 25-30 minutes, 8-inch rounds 30-35 minutes or until toothpick inserted in center comes out clean.

VARIATIONS: Add 1 C. freeze dried fruit hydrated in the 1 3/4 C. water to make it fruit flavored)

[pinit]

THE ONE BOWL RECIPE:

• 2 1/4 C. flour (1 3/4 C. all-purpose and 1/2 C. whole wheat flour)
• 1 1/2 C. sugar
• 1/2 C. butter, soft (or bean puree)
• 1 1/4 C. milk (heaping 3 T. dry non-instant milk powder or 1/3 C. dry instant milk powder + 1 1/4 C. water)
• 3 1/2 t. baking powder
• 1 t. salt
• 1 t. vanilla
• 3 large eggs (1/3 C. dry egg powder + 2/3 C. water)

Heat oven to 350.  Grease bottom and sides of 9×13 pan, two 9×9 pans,  or two 8×8 round pans.

Beat all ingredients with electric mixer on low speed for 30 seconds, then beat on high speed 3 minutes .
Pour into prepared pans and bake 9×13 35-40 minutes, 9-inch 25-30 minutes, 8-inch rounds 30-35 minutes or until toothpick inserted in center comes out clean.

VARIATIONS: Add 1 C. freeze dried fruit hydrated in the 1 3/4 C. water to make it fruit flavored)

[pinit]

CRYSTAL EXPLAINS IT ALL:

1) Crystal why are you using extra egg powder into these cakes?  Because I’ve noticed that cakes made with dry egg powder can be a little crumbly and hard to frost.  And since eggs are the protein that hold those cakes together, it’s a good idea to add in a little extra or use the measurements for an extra large egg (2 T. dry egg powder + 1/4 C. water) for one egg.

2) Gee, Crystal these recipes have a lot of sugar in them!  It’s true, it’s the ugly truth of desserts!  However, the good part about making them from scratch is you have more control over it!  I’ve had people write me and tell me they are using Agave, Splenda  or even cutting the sugar down.  And you can’t do that with a cake mix where they have already pumped it full of sugar for you!

3) Crystal, are you using cake flour in these recipes?  No, I’m not.  If the original recipe calls for it, I will specify it (like with the whole wheat angel food cake)

4) Crystal, are you making homemade frosting?  You better believe it!  Once I started making homemade frosting I couldn’t figure out why anyone buys the store bought stuff (even if it were free!).  The taste is incredible.  And yes, all the recipes for the glazes and frostings I have shown are on my cake mix handout (see below).

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

[pinit]

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! 😉

It includes…

  1. How to make your own homemade cake, brownie, and muffin mixes
  2. How to use beans for butter or oil in your baking
  3. My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
  4. AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

[pinit]

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

amazing reviews click here

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10 Comments

  • Kmeyersvt

    March 2, 2012 at 9:29 pm

    This looks delicious, thanks! I’m new to your site, it’s interesting, subscribed in google reader.

    • eatfoodstorage

      March 2, 2012 at 10:19 pm

      Thanks good to have you on board!

  • Perfectlessons

    March 6, 2012 at 11:43 pm

    Oh I’m excited to try these! This exactly what I’ve been looking for and I know I can trust your recipes to take great! I just pinned your handout too – wow that’s awesome I’m excited to share it!

    • eatfoodstorage

      March 7, 2012 at 7:35 am

      THANKS!

  • Becky

    April 30, 2012 at 9:20 pm

    I noticed that the dry ingredients call for vanilla and then it is again added with the wet ingredients. Are we really supposed to add it both times? What would the benefit of that be?

    • eatfoodstorage

      May 1, 2012 at 7:31 am

      No that is a mistake. You would only at the vanilla with the dry ingredients.

  • […] MIX (this is based on Everyday Food Storage’s recipe for yellow cake mix but I made a few modifications to make it work for me, keep in mind cake made […]

  • Virginia

    August 23, 2012 at 1:33 am

    Hi and thanks for your great site, it’s so helpful! I only have one question: where I’m from it’s hard to get powdered eggs, I’ve only found them in body building stores and they cost a fortune. Could you please tell me what’s the equivalence of powdered eggs to normal eggs? I guess I can prepare my mixes without powdered eggs and then add the normal ones as I add the other wet ingredients, right? Big hugs from Spain.

  • […] 11)  Chocolate Icing (see the handout at the bottom of the page via this link) […]

  • Robert

    April 5, 2016 at 2:04 pm

    I have tried 3 times to download your mixes handout but it keeps telling me page not found. Is there another way to get it? Peace, Robert.

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