Here's a tasty coffee cake recipe that starts as a homemade mix. This only makes 2 cakes for our size family (in a 12x20 pan), but it makes 7-9x9 sizes.
It's not very healthy as is, but sub in some whole wheat flour, include some white bean and butternut squash puree and you can serve it with a little less guilt.
I love to have some of this mix in the freezer and Meggie is happy to whip up breakfast on Saturday mornings while Bryan and I snuggle in bed with all the little ones!
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
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
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 near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
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