Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 21 ounces | Cherry pie filling |
| 2 cups | Flour |
| 1 cup | Sugar |
| 1½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 2 \N | Eggs; beaten |
| ½ cup | Cooking oil |
| 1 teaspoon | Vanilla |
| ½ cup | Walnuts; hopped |
| 1 cup | Powdered sugar; sifted |
| ½ cup | Sour cream |
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@...> on Jan 16, 1998