| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 18 | Servings | |
INGREDIENTS
| 4 | c | Bisquick baking mix |
| 1/2 | c | Sugar |
| 1/4 | c | Margarine or butter; melted |
| 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract |
| 3 | Eggs | |
| 1 | cn | (21-oz) cherry; apricot or blueberry pie filling |
| 1 | c | Powdered sugar (up to) |
| 2 | tb | Milk |
INSTRUCTIONS
GLAZE 1. Heat oven to 350 degrees. 2. Grease jelly-roll pan, 15-1/2x10-12x1-inch or 2 square 9x9x2-inch pans. 3. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. 4. Bake until light brown, 20-25 minutes. Drizzle with Glaze while warm. Serve warm or cool. 18 servings. 5. GLAZE: Beat powdered sugar and milk until smooth and of desired consistency. FROM BISQUICK AD From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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