|
|
|
In a large bowl, sift together the flour, sugar, baking powder and salt. Cut in shortening with 2 knives or pastry blender until the consistency of corn meal. Mix well and put in an airtight container. Store in a cool, dry place or in the refrigerator, if you have the space. Use within 10 to 12 weeks. Makes about 16 cups
By Randa from San Marcos TX
By
09/20/2006
What do you mix with when you want to make the cake?
Editor's Note: We added to the recipe a recipe for a plain cake.
By Gina (Guest Post)
09/20/2006
What do you do with the shortening?
Editor's Note: Cut it into the dry ingredients. We've added to the instructions.
By Faye (Guest Post)
09/20/2006
I would like to try this using Splenda instead of the sugar - if I do I'll let you know. Thanks
Like ThriftyFun on Facebook
