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6 c. flour
3 Tbsp. baking powder
1 1/2 c. Crisco
4 c. sugar
2 tsp. salt

Plain Cake:
2 c. cake mix
1 tsp. vanilla
1 egg, slightly beaten
1/2 c. milk

In large bowl combine flour, sugar, baking powder and
salt. With pastry blender, cut in shortening until mixture
resembles cornmeal. Store in airtight container in cool, dry
place. Use within month if possible. It does keep quite well
if stored for a longer period of time. This is a great alter-
native to packaged mixes which often contain preservatives. My
husband's Aunt becomes very ill whenever she eats a cake mix
cake. She's allergic to the food coloring contained therein.
Plain Cake: Stir ingredients for plain cake until well
blended. Pour into 8-inch square pan. Bake at 350 degrees for 25 to
30 minutes. For a 9 x 13-inch pan or layer cakes, double
ingredients. More recipes follow using this mix.

Pecan-Glazed Cake:
2 c. Make Your Own Mix
2 tsp. vanilla
1/4 c. butter or oleo,
1/4 c. brown sugar
3/4 c. chopped pecans
1 egg, slightly beaten
1/2 c. plus 1 Tbsp. milk
1 Tbsp. flour
Stir together cake mix, egg, 1 teaspoon vanilla and 1/2
cup milk. Bake in 8 x 8-inch pan at 350 degrees for 25 to 30 minutes.
Meanwhile in small bowl, mix well butter, sugar, flour 1
teaspoon vanilla and 1 tablespoon milk. Fold in pecans.
Remove cake from oven and spread butter mixture over cake.
Return to oven and bake until bubbly.

Chocolate Cake:
2 c. Make Your Own Mix
1 egg, slightly beaten
3/4 c. ice water
1/4 c. cocoa
1 tsp. vanilla
powdered sugar (optional)
Stir cake mix and cocoa together. Add egg, water and
vanilla. Pour into 8 x 8-inch pan. Bake at 350 degrees for 25 to 30
minutes. Dust top with powdered sugar.

Chocolate Chip and Nut Cake:
2 c. Make Your Own Mix
1/2 c. milk
1/3 c. chocolate chips
1/3 c. chopped nuts
1 egg, slightly beaten
1 tsp. vanilla
Stir together all ingredients, except chips and nuts.
Spread in an 8 x 8-inch pan. Sprinkle with chips and nuts.
Bake at 350 degrees for 25 to 30 minutes.

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