Breakfast Cake Mix

• 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
• 3 cups raisins
• 3 cups packed brown sugar
• 2 cups chopped pecans
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons ground cinnamon
• 1 large egg, lightly beaten
• 1 cup water

1. 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).
2. 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 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

flour, sugar, nonfat dry milk, baking powder, salt, shortening, raisins, brown sugar, pecans, chocolate chips, ground cinnamon, egg, water

Taken from www.tasteofhome.com/recipes/breakfast-cake-mix/ (may not work)