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Breakfast Cake Mix

This delightful crumb cake from Lucile Proctor has a brown sugar topping featuring raisins, pecans and chocolate chips. "A friend gave me this mix for Christmas," recalls the Panguitch, Utah cook. "All I had to do was mix it and bake it in the pan she also provided."

63 ServingsPrep/Total Time: 15 min.

Ingredients

8-1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1-1/2 teaspoons salt
2-1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water

Directions

In a large bowl, combine the flour, sugar, milk powder, baking powder
and salt; cut in shortening until crumbly. Store in airtight
containers in a cool dry place for up to 6 months. In a large bowl,
combine the topping ingredients. Store in airtight containers in a
cool dry place for up to 6 months. Yield: 7 batches (21 cups cake
mix and 10-1/2 cups topping mix).
To prepare cake: In a large bowl, combine 3 cups breakfast cake mix,

2 of 2

Breakfast Cake Mix (continued)

Directions (continued)

egg and water. Pour into a greased 9-in. square baking pan. Sprinkle
with 1-1/2 cups topping mix. Bake at 350° for 30-35 minutes or
until a toothpick inserted near the center comes out clean. Cool on
a wire rack. Yield: 9 servings.

Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutrition Facts: 1 serving (1 piece) equals 348 calories, 13 g fat (3 g saturated fat), 48 mg cholesterol, 173 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.