Directions:
- Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
- Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
- Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
- Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
- Scoop out the frozen mix no need to thaw and use as individual recipes direct.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.14 Kcal (570 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 169.36mg | 7% | |
| Potassium | 289.29mg | 6% | |
| Total Carbs | 35.63g | 12% | |
| Sugars | 33.6g | 134% | |
| Dietary Fiber | 0.06g | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 362.36 Kcal (1517 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 450.78mg | 7% | |
| Potassium | 769.98mg | 6% | |
| Total Carbs | 94.83g | 12% | |
| Sugars | 89.43g | 134% | |
| Dietary Fiber | 0.15g | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 330.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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