Purdue University Agricultural Extension Service
Mimeo. HE-56 November, 1951 (5M)
MASTER CAKE AND COOKIE MIX
by Gertrude Sunderlin
Professor of Foods and Nutrition - Purdue University
This Master Cake Mix is not the same as Purdue's Master Mix. This one calls for enough sugar for cakes, cookies and puddings. And there are other differences which make it a mix that is better adapted for use in cakes. There is less baking powder than in the Master Mix and more shortening.
For the Master Cake Mix, buy a package of cake flour to save sifting and measuring the flour. The other dry ingredients and the shortening go into the Mix. When the Mix is on the shelf, it is easier to make good desserts for the family.
In a storage test at Purdue University, the cakes baked three months later were as good as those baked the day the Mix was made.
Most of these cakes recipes are given for two eight-inch layers, but any of them can be made up for use as cup cakes. Each recipe makes about two dozen cup cakes. Or the batter may be baked in a shallow loaf pan and will make a sheet about nine by twelve inches. Or it may be used for "upside down" cakes or for steamed puddings.
The Mix and recipes were developed and tested in the experimental foods laboratory in the School of Home Economics of Purdue University. The recipes were developed by Evelyn Townsend and several other students.
MASTER CAKE AND COOKIE MIX
1 package cake flour (2-3/4 pounds)	1-1/2 tablespoons salt
or 13 cups sifted cake or soft flour
8 cups sugar (3-1/2 pounds)
1/3 cup double-acting baking powder	3 cups hydrogenated shortening
(1-1/4 pounds)
Stir flour, baking, powder, salt and sugar to blend. Sift three times. Cut in the shortening with a pastry blender or electric mixer, or work it in with the finger tips until quite uniformly blended. A quick method for blending is to put ingredients into a dishpan and use an electric mixer by removing the detachable motor and beaters and blending the mixture at low speed until the desired consistency is reached (1-1/2 to 3 minutes). Store in covered container at room temperature. To measure Mix, pile it lightly into a cup and level off with a spatula. It makes about 23 cups of Mix. This Mix will keep three months without refrigeration.
General Directions for Making a Cake from the Master Cake Mix; Have ingredients at room temperature. Use the large mixing bowl and a low speed (2 or 3) or vigorous hand beating. While using mixer continually scrape the batter from the sides of the bowl into the beaters with a rubber scraper.
Add 1/2 cup of the milk to Mix; beat 2 minutes Add remaining milk, eggs, vanilla; beat 2 minutes Pour into two waxed-paper-lined 8-inch pans.
Bake in a moderate oven (375°) about 20 minutes.
(The cakes are done when they start shrinking from the edges of the pan, or when they spring back when pressed lightly with a finger tip.)