Ingredients
8-1/2 cups all-purpose flour6 cups sugar2 cups nonfat dry milk powder1/4 cup baking powder1-1/2 teaspoons salt2-1/2 cups shorteningTOPPING:3 cups raisins3 cups packed brown sugar2 cups chopped pecans2 cups semisweet chocolate chips2 tablespoons ground cinnamonADDITIONAL INGREDIENTS (for each cake):1 large egg, lightly beaten1 cup water
Preparation
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.
