|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
butter -- softened |
|
1 1/2 |
cups |
granulated sugar |
|
4 |
whole |
eggs |
|
1 |
teaspoon |
almond extract |
|
2 |
cups |
all-purpose flour -- sifted |
|
2 |
teaspoons |
baking powder |
|
21 |
ounces |
pie filling -- use your favorite fruit pie filling |
| Heat oven to 350°F. In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45 to 50 minutes or until golden and cake tests done. The fruit filling will sink into cake while it bakes. Makes 16 servings. |
| Per Serving: 248 Calories; 13g Fat (45.7% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. |