• In a large food processor, mix together dry ingredients until well-blended.
  2 cups granulated sugar, 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tablespoon instant coffee, 1/2 cup nonfat dry milk, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon fine sea salt
• Add butter and vanilla and pulse until mixture forms coarse crumbs and looks like damp sand.
  8 ounces unsalted butter, 1 tablespoon pure vanilla extract
• Divide mixture in half (about 3 1/2 cups per portion) and pour into two large Mason jars or freezer bags.
• Store in the freezer for up to 2 months.

To bake the cake mix

• Preheat the oven to 350°F. Grease and flour (or use parchment) an 8-inch cake pan.
• In a large mixing bowl, combine cake mix, warm water, and eggs, Beat until smooth.
  3 1/2 cups cake mix, 1 1/4 cups warm water, 2 large eggs
• Pour into prepared cake pan and bake for about 30 minutes. A toothpick or cake tester inserted into the center should come out clean. Let the cake cool in the pan 5 minutes, then turn out onto a wire rack to cool completely before frosting.