Yield: 15 Cups
|6 cups||Flour; sifted|
|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.