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 large bowl and use an electric mixer, blending the mixture at low speed until the desired consistency is reached (1 ½ to 3 min.)

Store in an airtight canister at room temperature. To measure mix, pile it lightly into a cup and level off with a spatula. This recipe makes about 23 cups of Mix. This Mix will keep three months without refrigeration.

Have ingredients at room temperature. Use a large mixing bowl and a low speed (2-3) or vigorous hand beating. While using mixer, continually scrape the batter from the sides of the bowl into the beaters with a rubber scraper.

Cakes using Master Mix recipe:

3 ⅓ cups Master Mix

¾ cups milk

1 teaspoon vanilla

Add ½ cup of milk to the Mix; beat 2 min. Add remaining milk, eggs, and vanilla; beat 2 min. Pour into two 8" layer pans lined with waxed paper. Bake in moderate oven 375 °F or 20 min.

To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins

2 egg whites

¼ cup sugar

3 cups Master Mix

⅓ cup cocoa

1 cup milk

2 egg yolks

Make meringue by beating the egg whites until nearly stiff and beating in the sugar. Beat until it is very stiff. Stir cocoa into the Mix. Add ½ cup milk; beat 2 min. Add remaining milk and egg yolks; beat 2 min. Thoroughly blend the meringue into the batter by cutting and folding with the mixer beaters or with a spatula. Pour into two 8" layer pans lined with waxed paper. Bake in a moderate oven 375 °F about 20 minutes

To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins

3 ⅓ cups Master Mix

¾ cup milk

3 egg whites

1 teaspoon vanilla

Add ½ cup milk to Mix; beat 2 min. Add remaining milk, egg whites & vanilla; beat 2 min. Pour into two 8" layer pans lined with waxed paper. Bake in moderate oven 375 °F about 20 min.

To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins

3 ⅓ cups Master Mix

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon nutmeg

½ teaspoon cloves

¾ cup milk

Stir spices into the Mix. Add ¾ cup milk to Mix; beat 2 min. Add remaining milk & eggs; beat 2 min. Pour into two 8" layer pans lined with waxed paper. Bake in moderate oven 375 °F about 20 min.

To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins

3⅓ cups of Master Mix

¾ cup milk (or water)

4 large eggs

2 tsp lemon extract (or 1 tsp lemon extract + 1 tsp vanilla)

Zest of 1 lemon (for fresh brightness)

Optional: 2 Tbsp lemon juice (reduce milk slightly if adding juice)

Preheat oven to 350°F (not 400°—too hot for a tender cake).Grease and flour your pans.

Beat the dry mix with eggs, milk, and flavorings until smooth (about 2–3 minutes). Pour into pans: 9x13 pan → bake 35–40 minutes or Two 9-inch rounds → bake 25–30 minutes. Cupcakes → bake 18–22 minutes.Check with a toothpick—should come out clean.