13 March 2013

25 Strategies to Stretch Your Money - No. 4 MOO Your Own Cake Mixes

Save money by limiting the expensive or extravagant items you buy. For example, if you love an exotic, organic cake mix but it’s expensive, buy one every other month. Consider it a special treat when you have it, rather than something you must have every week or two.

Or better still, MOO cake mixes, store them in ziplock bags and you can make a cake whenever you feel like it.

MOO Vanilla Cake Mix
Ingredients:

4 cups plain flour
4 cups SR flour
6 cups white sugar
1/4 cup baking powder
2 tsp salt
2-1/4 cups unsalted butter*

Method:
Combine all the dry ingredients and then cut in the shortening with a pastry knife until it is very fine.  Place in a 4 litre airtight container.  Store for up to 3 months in the fridge.  Bring the cake mix to room temperature to use it.

*Note: Use real butter, do not be tempted to use margarine.

To make a cake:
Ingredients:

4-1/2 cups cake mix
3 eggs
1 tsp vanilla extract
1/3 c vegetable oil
2/3 c milk

Method:

Pre-heat oven to 175 degrees Celsius.  Grease and flour a 33cm x 23cm cake tin.  In a large bowl mix eggs, vanilla and oil. Add the cake mix, stir to combine. Then stir in the milk.  Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the middle.

4 comments:

  1. Love the idea! However by my calculations you'll end up with about 3 cups of the mix left once you've made 3 cakes, not enough for the fourth. Do you just make another lot to make up the difference?

    ReplyDelete
  2. Maybe make mini cupcakes with the leftover mixture

    ReplyDelete
  3. Hi
    I love making all the moo recipes, but I'm trying to reduce or eliminate sugar from my family's diet ( not easy!) i use stevia when I can and wholemeal flour....would these work in the bulk cake mix?

    ReplyDelete
    Replies
    1. Debbie I use wholemeal spelt flour all the time. I find that I need to add about 50% more baking powder to the recipe as the spelt is quite dense and baked goods can be heavy (still edible, just not as light and fluffy as they are with white flour).

      You can use sugar substitutes such as stevia, you'll need to adjust the quantities to suit the sugar substitute and the recipe.

      Delete

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