I came up with this recipe years and years ago. It is a mix you can store for up to 3 months (or more) and will make 3 full size 9"x13" cakes. The cake is so good that we generally don't even frost it because it is so moist and delicious no other topping is needed. Occasionally we do dust the top of it with powdered sugar but that is more for presentation than anything.
In a LARGE bowl, mix the following ingredients together:
6 c. flour
4 1/2 c. sugar
1 1/2 c. cocoa
1 c. powdered milk
4 1/2 tsp. baking powder
3 3/4 tsp. baking soda
3 tsp. salt
Once it is mixed up, store until needed in a covered container. We generally store ours in the one gallon ice cream buckets (well labeled). :-) Or in a mason style jar.
To use the mix, use four cups of the mix per 9"x13" cake (or to make two 8"x8" cakes). Add the 4 c. of mix to a large bowl and then stir in the following:
1 c. water
1/2 c. softened butter
2 beaten eggs
1 tsp. vanilla
Preheat your oven to 350 degrees. Spray your cake pan with cooking spray and add batter. Bake for 27 minutes.
I used this cake recipe in another recipe: My "Death by Chocolate Cake" or my candy recipe for Homemade Reeses!.
I shared this recipe with the following blogs:
The Chicken Chick
Love from the Kitchen
Cornerstone Confessions
Murano Chicken Farm
Carole's Chatter
Home to 4 Kiddos
The Modest Mom blog
