Culinary mix utilizing liquid oil shortening and process for preparing same

Claim 1

A PREPARED PACKAGE CAKE MIX FOR PRODUCING A CAKE HAVING AT LEAST 13% SHORTENING BASIS DRY INGREDIENTS COMPRISING: A CONTAINER CONTAINING A DRY ADMIXTURE COMPRISED OF SUGAR, FLOUR, LEAVEINING AND AN OIL-EMULSIFIER CONCENTRATE, IN WHICH SAID OIL-EMULSIFIER CONCENTRATE THE RATIO OF LIQUID OIL AND EMULSIFIER IS ABOUT ONE PART BY WEIGHT LIQUID OIL TO ABOUT ONE PART BY WEIGHT EMULSIFIER, AND IN WHICH THE TOTAL QUANTITY OF LIQUID OIL IN SAID OIL-EMULSIFIER CONCENTRATE DOES NOT EXCEED ABOUT 25 PERCENT OF THE TOTAL SHORTENING NECESSARY TO SHORTEN THE CAKE.

Claim 2

A METHOD OF PREPARING A PACKAGED CAKE MIX FOR USE IN PRODUCING A CAKE WITH LIQUID OIL SHORTENING AND HAVING AT LEAST 13% SHORTENING BASIS DRY INGREDIENTS COMPRISING THE STEPS OF: PREPARING A COMPOSITION COMPRISES OF SUGAR, FLOUR, LEAVENING, 1 TO 3 PARTS EMULSIFIER AND 1 TO 3 PARTS OF A QUANTITY OF LIQUID SHORTENING INTHE RANGE OF 10-50 PERCENT OF THE TOTAL SHORTENING USED IN THE CAKE, AS THE PRINCIPAL INREDIENTS BY THOROUGHLY ADMIXING SAID INGREDIENTS; PLACING SAID COMPOSITION IN AN OUTER CONTAINER TOGETHER WITH A SECOND CONTAINER CONTAINING LIQUID OIL SHORTENING IN AN AMOUNT TO PROVIDE THE BALANCE OF THE SHORTENING NEEDED TO PRODUCE A CAKE; AND CLOSING SAID OUTER CONTAINER.