10 eggs
3 c. oil
1 c. flour
1 (5 lb.) pkg. white or yellow cake mix
10 c. old-fashioned or quick oats

Beat eggs until fluffy; gradually add oil and beat until combined. Stir in cake mix and flour gradually on low speed. Stir in oats and variation ingredients. If mixture is too dry, add 1/4 cup milk or sour cream. If too thin, add oats. Use #40 or #30 scoop. Bake at 325 degrees for 10 to 15 minutes.

VARIATIONS:

BANANA/COCON UT/RAISIN: Add 10 medium ripe bananas, 5 cups flaked coconut, and 5 cups raisins.

PEANUT BUTTER AND PEANUT: Add 5 cups peanut butter, 3 to 5 cups chopped salted peanuts, and 15 tablespoons milk or sour cream.

CARROT/COCONUT/RAISIN: Add 5 cups pureed cooked carrots, 5 cups coconut, 5 cups raisins, 5 teaspoons nutmeg, 5 teaspoons cinnamon, and some ginger, if desired.

OATMEAL/APPLE: Add 5 cups diced peeled apples, 5 cups raisins, dates or prunes, 5 cups chopped nuts, 5 teaspoons cinnamon, 5 teaspoons nutmeg.