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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 63 |
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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 king arthur unbleached 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:
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 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
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