In my restaurant we used to make rum cake. And we made our own cake mix. I never really understood that what we were making was just like boxed cake mix, except that it’s not. We made substantial quantities of it and used it as needed. But it needed to be refrigerated. And in making it this weekend I realized that that’s what box cake mixes are. They don’t use butter presumably or it would not be shelf stable which, I assume, is why boxed cakes have the peculiar flavor I’m not crazy about.
It’s really simple. Flour, baking powder, salt and sugar, processed with butter. And then use it like a cake mix. Water, eggs and oil.
