6 cups all-purpose flour
3 tablespoons baking powder
1 1/2 cups Crisco
4 cups granulated sugar
2 teaspoons salt

In large bowl combine flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in airtight container in cool, dry place. Use within a month if possible. It does keep well if stored for a longer period of time. This is a great alternative to packaged mixes which often contain preservatives

Plain Cake
2 cups Make Your Own Cake Mix
1 teaspoon vanilla extract
1 egg, slightly beaten
1/2 cup milk

Stir ingredients for plain cake until well blended. Pour into 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. For a 9 x 13-inch pan or layer cakes, double ingredients.

Pecan-Glazed Cake
2 cups Make Your Own Cake Mix
2 teaspoons vanilla extract, divided
1/4 cup butter or margarine, softened
1/4 cup brown sugar
3/4 cup chopped pecans
1 egg, slightly beaten
1/2 cup plus 1 tablespoon milk
1 tablespoon all-purpose flour

Stir together cake mix, egg, 1 teaspoon vanilla and 1/2 cup milk. Bake in an 8-inch square pan at 350 degrees F for 25 to 30 minutes.

Meanwhile in small bowl, mix well butter, sugar, flour, 1 teaspoon vanilla and 1 tablespoon milk. Fold in pecans. Remove cake from oven and spread butter mixture over cake. Return to oven and bake until bubbly.

Chocolate Cake
2 cups Make Your Own Cake Mix
1 egg, slightly beaten
3/4 cup ice water
1/4 cup cocoa powder
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Stir cake mix and cocoa together. Add egg, water and vanilla extract. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. Dust top with confectioners' sugar, if desired.

Chocolate Chip and Nut Cake
2 cups Make Your Own Cake Mix
1/2 cup milk
1/3 cup chocolate chips
1/3 cup chopped nuts
1 egg, slightly beaten
1 teaspoon vanilla extract

Stir together all ingredients, except chips and nuts. Spread in an 8-inch square pan. Sprinkle with chips and nuts. Bake at 350 degrees F for 25 to 30 minutes.