Instant Fudge Cake Mix

This is a copycat of your standard box cake mix, but makes a much smaller cake or fewer cupcakes.  It's shelf-stable for several months in a sealed container.

• 2/3 C flour
• 1/2 C + 1 tsp sugar
• 1/3 C cocoa
• 1/2 rounded tsp baking powder
• 1/4 rounded tsp baking soda
• 1/8 tsp salt
• 1 1/2 Tbsp shortening

1.  Stir together all ingredients except shortening.  Using a hand mixer, add shortening until it is completely mixed in and no visible chunks remain.

To use:

• 1/3 C + 1 1/2 Tbsp water
• 2 Tbsp + 2 tsp vegetable oil
• 1 egg

1.  Preheat oven to 350°F.
2.  In a medium bowl, combine wet ingredients with dry cake mix.  Divide batter equally between two mini loaf pans (or two 6-inch round cake pans).  Bake at 350°F for 25-30 minutes, or until a toothpick inserted in center comes out clean.

Robyn's notes: I mixed up the dry ingredients and put them in a mason jar, which was left on the counter for a couple weeks of changing weather conditions, to see how well it would hold up in heat, direct sunlight, and unexpectedly cold nights.  No problems with the mix.  I used the mix for Chocolate Cherry Bars and they came out fabulously.  For cupcakes, I baked for 17 minutes.  Waatch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.