Making a jar of cake-mix "upsizer"
As we've discussed before here on the blog, it's getting difficult to find a cake mix that hasn't been reduced from 18.25 ounces to 15.25 ounces. This week, two things came up that made me want to work on a solution of sorts to this issue.
First, I wanted to make my favorite lemon streusel recipe, which uses a lemon cake mix as a base.
Second, my beautiful mom gave me a new cookbook for Christmas, Taste of Home's "Fast Fixes With Mixes," which uses...
...18.25-ounce cake mixes as bases for other recipes.
In light of both of these, I wanted to figure out a way to add three ounces back in to a boxed cake mix so that these recipes would bake up the same as they previously had. I had the idea to mix it up, store it in a mason jar, and then just spoon out a few tablespoons-full of mix extender when I needed it. Here's what I came up with:
Three-Ounce Cake Mix "Upsizer"
Adapted from the Better Homes & Gardens New Cook Book white and yellow cake recipes:
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Whisk all dry ingredients together and store in a clean mason jar. When you wish to increase a 15.25 ounce cake mix to 18.25 ounces, add three ounces of this mix (6 tablespoons) to your existing cake mix.
I'm using this now to upsize cake mixes for any recipe that uses a cake mix as an ingredient, as those recipes are based on the older, larger-sized mixes. And that lemon streusel that I love? Came out perfectly!