Found this on the internet, a few years back, on a copycat site I think, but I don’t remember where. I have used it may time and it does taste just like Duncan Hinds cake mix. I have even used in recipes that call for chocolate cake mix and can’t tell the difference. If you don’t tell the kids they won’t know it from bought. I use regular sugar and it works fine.
Servings: 18 to 24Prep Time: 20 min. Cook Time: 30 to 38 min.
2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
To make Cake Mix: (You can keep in a sealed container for several months until you are ready to make the cake.)
Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible.
To make the Cake:
Preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13×9-inch pan. Lightly flour the greased pans.
Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.
Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13×9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.
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