Name: Quick Cherry Cake
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

When thoughts or inclinations contrary to the will and ways of God creep in, many dear Christians mistake these miserable orphans for their own children, and take upon themselves the full responsibility for these carnal passions. So deftly does the devil slip his own thoughts into the saints’ bosom that by the time they begin to whimper, he is already out of sight. And the Christian, seeing no one but himself at home, supposes these misbegotten notions are his own. So he bears the shame himself, and Satan has accomplished his purpose.

William Gurnall

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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