| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains, Dairy | Cakes, Fruits | 12 | Servings | |
INGREDIENTS
| 21 | oz | Cherry pie filling |
| 2 | c | Flour |
| 1 | c | Sugar |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | Eggs; beaten | |
| 1/2 | c | Cooking oil |
| 1 | ts | Vanilla |
| 1/2 | c | Walnuts; hopped |
| 1 | c | Powdered sugar; sifted |
| 1/2 | c | Sour cream |
INSTRUCTIONS
PATTI - VDRJ67A Spread pie filling in a 9x13" baking pan. In a mixing bowl stir together flour, sugar, baking soda and salt. Sprinkle evenly over pie filling. In mixing bowl, combine eggs, oil and vanilla. Add chopped nuts; mix well. Pour over mixture in pan. Stir just until mixed. Bake at 350~ for 40-45 minutes or until tested done. Cool on wire rack for 15 minutes. Prick cake with tines of a fork. In a saucepan combine powdered sugar and sour cream. Cook and stir just until mixture boils. Pour over cake. Serve cake warm or cool. SOURCE: Better Homes & Gardens Quick & Easy Cookbook. Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998
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