Spice Cake Bulk Mix

• 8 cups unbleached flour (sifted)
• 2 14 cups sugar
• 2 12 teaspoons baking soda
• 2 tablespoons baking powder
• 3 tablespoons powdered ginger
• 3 tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 1 12 teaspoons salt
• 2 14 cups shortening
• 1 egg (beaten)
• 12 cup unsulphured molasses
• 12 cup boiling water

1. Set aside the shortening, it will be added later.
2. In a very large bowl big enough to hold 17 cups, sift together all of the dry ingredients-- TWICE Then with a pastry blender or two knives, cut in the shortening until the mixture resembles cornmeal.
3. Store in an airtight container (I use a Tupperware Modular Mate 3).
4. Mix will keep for 6 months in a cool, dry place.
5. The mix will make 6- 8 inch layers.
6. To make 1 single layer square cake, measure 2 cups of the Spice Cake Bulk Mix into a bowl.
7. In a separate bowl, mix together the egg (beaten), molasses and boiling water.
8. Add 1/2 of this molasses mixture to the Spice Cake Mix and beat until well blended.
9. Add remaining liquid and beat again.
10. Pour into a greased and floured 8 inch square pan.
11. Bake in a 350 degree oven 30-35 minutes.
12. Cool on rack before removing from pan.
13. A cream cheese frosting is good with this, flavour with orange rind.

unbleached flour, sugar, baking soda, baking powder, powdered ginger, ground cinnamon, ground cloves, salt, shortening, egg, molasses, boiling water

Taken from www.food.com/recipe/spice-cake-bulk-mix-74497 (may not work)