Chocolate Cake Mix RecipeOrigin: America Period: Traditional |
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This is a classic home-made chocolate cake mix that's much lower in fat than typical store-bought mixes and which can be substituted in any recipe calling for a 'chocolate sponge mix' or a 'chocolate cake mix'. This version uses butter and will keep in the refrigerator for 4 weeks. If you substitute shortening for the butter the mix, though it won't be as rich, will last in a sealed jar placed in a cool cupboard for up to 6 months. Ingredients:
850g plain flour, sifted
Chocolate Cake Mix Preparation:Method:Sift together the flour, cocoa powder and salt into large bow. Stir-in the sugar to combine then take 500g of the resultant mix and transfer to another bowl. Dice the butter then add to the bowl with the 500g flour mix. Cut the butter into the flour with two pastry knives until the mixtue resembles very fine breadcrumbs (you can also do this by pulsing in a food processor). Stir this mixture back into the original flour mixture. Divide the mixtue into three equal portions (about 550g each) then store in 1l glass jars or heavy-duty food bags. Cover tightly and either refrigerate for up to 1 month or freeze for up to 3 months. If, however, you use shorteing rather than butter to make the mix you can store in a glass jar with a tight-fitting lid for in your store cupboard for up to 6 months. About 550g of this mix is equivalent to 1 standard box of cake mix. For instructions on how to cook with the mix see the Chocolate Cake Mix Cake; Chocolate Cake Mix Spice Cake and Double Chocolate Cake Mix Cake. |
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