Recipe - Cherry Coffee Cake

CAKE
18 One fourth ounce Yellow cake mix; (1
package), divided
2 lg Eggs
1 cup Allpurpose flour
21 ounce Cherry pie filling; (1 large
can)
1 pack Active dry yeast
2/3 cup Warm water; (120ø)
1/3 cup Butter or margarine

GLAZE
1 cup Sifted powdered sugar
1 tablespoon Light corn syrup
1 tablespoon Water

Cake: Combine 1 One half cups cake mix, flour, and yeast in a bowl; add warm,
water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13
x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside.

Cut butter in remaining cake mix with a pastry blender or fork until
mixture is crumbly. Sprinkle over pie filling.

Bake at 350ø for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with
Glaze, and cut into squares. YIELD: 15 to 18 servings.

Glaze: Combine ingredients; drizzle over cake. YIELD: 1/3 cup.

*Any 21ounce can fruit pie filling may be substituted.

Recipe by: : Middle Plantation Inn, Frederick, Maryland

Posted to MCRecipe Digest V1 #1048 by Carriej999 Carriej999@aol.com on
Jan 27, 1998