| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | Stick oleo or butter | |
| 1/2 | c | Shortening (solid) |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract |
| 4 | Eggs | |
| 3 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | cn | Fruit pie filling (cherry is good) |
| 1 | c | Powdered sugar (up to) |
| 3 | tb | Milk |
INSTRUCTIONS
GLAZE Mix sugar, shortening, oleo and flavorings; add eggs, then dry ingredients. Grease an 18x12-inch jelly roll pan. Spread 2/3 of the batter over pan. Top with pie filling. Drop remaining batter in drops over top of fruit. Cook at 350 degrees for about 20-25 minutes. Take out and glaze. Glaze: Mix powdered sugar with enough milk to make glaze of desired consistency. HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS: BETTY THOMPSON LIKES COOKING SWEETS" 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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