| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
:, Coffee, Cakes |
1 |
Servings |
INGREDIENTS
| 18 1/4 |
oz |
Yellow cake mix; (1 package), divided |
| 2 |
lg |
Eggs |
| 1 |
c |
All-purpose flour |
| 21 |
oz |
Cherry pie filling; (1 large can) |
| 1 |
pk |
Active dry yeast |
| 2/3 |
c |
Warm water; (120°) |
| 1/3 |
c |
Butter or margarine |
| 1 |
c |
Sifted powdered sugar |
| 1 |
tb |
Light corn syrup |
| 1 |
tb |
Water |
INSTRUCTIONS
CAKE
GLAZE
Cake: Combine 1 1/2 cups cake mix, flour, and yeast in a bowl; add warm,
water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13
x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside.
Cut butter in remaining cake mix with a pastry blender or fork until
mixture is crumbly. Sprinkle over pie filling.
Bake at 350° for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with
Glaze, and cut into squares. YIELD: 15 to 18 servings.
Glaze: Combine ingredients; drizzle over cake. YIELD: 1/3 cup.
*Any 21-ounce can fruit pie filling may be substituted.
Recipe by: : Middle Plantation Inn, Frederick, Maryland
Posted to MC-Recipe Digest V1 #1048 by Carriej999 <Carriej999@aol.com> on
Jan 27, 1998
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