1 cup butter
1 3/4 cup sugar
4 eggs
1 tsp vanilla
3 cups flour
1/4 teaspoon salt
1 ½ tsp baking powder
3 (21 oz) cans cherry
Cream butter and sugar, gradually adding eggs and vanilla. Combine dry ingredients and add to creamed mixture. Put 2/3 of batter in the bottom of greased jelly roll pan. Spread the can of cherry pie filling on top with a spoon. Drop remaining batter over the top. Bake at 350 for 30 minutes. Drizzle with icing.
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