Finally a formula that works great! Instead of going to the food store and purchasing a box of cake mix, take a few moments and make your own. I have not yet used whole wheat flour with this formula, but I will and then let you know the changes that I made to the overall recipe. If you do not already substitute part of your all-purpose flour with whole wheat, try it. The flavor will be slightly different, but overall the product will be that much better. If your family prefers white flour to whole wheat, then try exchanging only a small portion of the white flour to start. Each time you make the formula add more whole wheat and less white flour.
Back to the cake mix. What is nice about this mix is you can make it ahead and store it up to 6 months in the freezer.
This formula makes about 24 - 30 standard cupcakes
4 1/2 cups flour
2 3/4 cup sugar
2 tbsp baking powder
1 1/2 tbsp salt
1 cup shortening
Combine first 4 ingredients (sifitng if necessary). Add the shortening and mix until mixture resembles coarse crumbs. Store mix in an air tight container. Freeze up to 6 months. Prior to using allow mixtures to come to room temperature. This can be divided into 3 parts and frozen individually. This would then accomodate for making small batches of cupcakes or a small cake.
When ready to use combine with 1 cup of milk, 1 1/2 tsp vanilla extract, 3 eggs. Mix till combine. Do not overmix, cake could be tough. If the originally recipe was divided into 3 parts, ensure you decrease the amounts of milk, eggs, and vanilla extract.
Bake at 350*F 12 - 25 minutes. Depends on whether you are making cupcakes or cakes.