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  2. No Eggs, No Problem! You Can Make a Boxed Cake Without Them ...

    www.aol.com/no-eggs-no-problem-boxed-174500892.html

    To make boxed cake mix without relying on any of the ingredients called for on the package directions, just add in a can of soda. Related: The British Way to Make a Boxed Cake Mix 10x Better View ...

  3. No eggs, milk or butter? 'Depression cake' is making a ... - AOL

    www.aol.com/lifestyle/2020-04-21-no-eggs-milk-or...

    The cake, which gets its name from the cakes baked during the Great Depression when rations were limited, is currently making a big comeback as many home bakers are searching for recipes that are ...

  4. Baking mix - Wikipedia

    en.wikipedia.org/wiki/Baking_mix

    In other cases, the mix is sold pre-measured in a commonly desired size, such as enough baking mix to make a particular size of cake. Around 2012, most large American manufacturers of cake mixes reduced the size of their standard cake mixes by about 15% by weight, as a result of rising prices for ingredients. [ 12 ]

  5. Cake - Wikipedia

    en.wikipedia.org/wiki/Cake

    Cake mix in plastic packets. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. [8] One company patented a cake-bread mix to deal with this economic situation and thereby established the first line of cake in a box.

  6. Jiffy mix - Wikipedia

    en.wikipedia.org/wiki/Jiffy_mix

    Additional products include brownie mix, cake mixes, pie and pizza crust mixes, and multi-purpose baking mixes. [9] The vegetarian corn muffin mix uses a mixture of palm and soybean oil in place of lard. [10] Multi-purpose mixes purveyed by the company are a pancake and waffle mix, buttermilk biscuit mix and a general "baking mix". [9]

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]