| 1. |
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. |
| 2. |
Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. |
| 3. |
Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. |
| 4. |
To use, pre-heat oven to 375 °F (190 °C). Grease and flour a 4" miniature cake pan. In a small bowl, combine one packet of cake mix and 4 teaspoons of water. Stir with a fork or spoon until blended and smooth. |
| 5. |
Pour mixture into prepared pan. Bake 12 to 13 minutes. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost if desired. |
| 6. |
Note: 1 teaspoon of any flavor of unsweetened Kool-Aid powder can be added for a wide variety of flavors (omit for white cake). If you like, a drop or two of vanilla may be added at the time the cake is prepared. |
