Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| \N \N | HELEN JOLLY (MDFD30E) |
| 18½ ounce | Pk Yellow Cake Mix; divide |
| 1 pack | Dry yeast |
| 1 cup | Flour |
| ⅔ cup | Warm water |
| ½ cup | Egg substitute; OR |
| 2 larges | Eggs |
| 1 can | Can Cherry Pie Filling |
| 3 tablespoons | Margarine; melt, cool |
| 2 tablespoons | Sugar |
Combine 1-½ cups cake mix, yeast, flour, water and eggs substitute. Using electric mixer, beat on medium for 2 minutes. Spread in greased and floured 9x13 pan. Spoon pie filling evenly over cake batter. TOPPING: Add cooled margarine to remaining cake mix and 2 T. sugar, and mix until crumbly.
Spoon topping evenly over pie filling. Bake at 350` for 40 minutes, or until tests done.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 31, 1997