Chocolate cake mix

Yield: 15 Cups

Measure Ingredient
6 cups Flour; sifted
5½ cup Sugar
1 teaspoon Baking powder
5½ teaspoon Baking soda
2 cups Unsweetened cocoa
2 cups Vegetable shortening

Sift dry ingredients together. Cut in shortening wiht a pastry blender or two knives, or you can use your food processor for this step.

Store mix in a tightly closed container on the pantry shelf.

Mix will keep for up to 6 months in dry weather. If the weather is hot and humid, keep this mix in the refrigerator.

Note: This mix can be kept handy on the pantry shelf and is very convenient for a quick but rich treat. The basic chocolate cake from your own mix can be varied by the addition of different kinds of icings and fillings. Try spreading 1 cup of fruit preserves between the layers before frosting, and sprinkle the top with shredded coconut.

SOURCE: Cheaper & Better, by Nancy Birner Typed for you by Nancy Coleman.

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