| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | :, Cakes, Coffee | 1 | Servings | |
INGREDIENTS
| 18 1/4 | oz | Yellow cake mix, 1 |
| package divided | ||
| 2 | Eggs | |
| 1 | c | All-purpose flour |
| 21 | oz | Cherry pie filling, 1 large |
| can | ||
| 1 | Active dry yeast | |
| 2/3 | c | Warm water, 120ø |
| 1/3 | c | Butter or margarine |
| 1 | c | Sifted powdered sugar |
| 1 | T | Light corn syrup |
| 1 | T | Water |
INSTRUCTIONS
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 350ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 4687
Calories From Fat: 887
Total Fat: 100.4g
Cholesterol: 381.1mg
Sodium: 4518mg
Potassium: 1162.6mg
Carbohydrates: 906.6g
Fiber: 13.2g
Sugar: 441.2g
Protein: 47.1g