6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups granulated sugar
1 (8 ounce) can baking cocoa
2 cups vegetable shortening
In a large bowl combine the first 5 ingredients. With a pastry blender, cut in the shortening until evenly distributed. Store in a large, airtight container. Keeps 10-12 weeks.
Yield: about 17 cups of mix.
To Make Brownies:
2 1/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
Confectioners’ sugar (optional)
In a mixing bowl combine the first four ingredients. Beat with a wooden spoon until smooth. Spread into a greased 8-inch square pan. Bake at 350 degrees F for 20 to 25 minutes or until top tests done.
Cut into squares while still warm.
Once cooled, dust with confectioners’ sugar if desired. Yield: 9 brownies.
You can also double this recipe and spread it into a greased 9 x 13-inch pan, baking it for 20 to 25 minutes. These are great plain or frosted, and make the best brownie ice cream sundaes!