Breakfast Cake Mix

Name: Breakfast Cake Mix
Prep time: 15 min
Total time: 15 min
Yield: 9 servings.
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 large egg, lightly beaten; 1 cup water

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."

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 large 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, 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 in the center comes out clean. Cool on a wire rack.

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