| 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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