 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
Found that on the back of a Cool-Whip label and it is a favourite for potlucks. This recipe is for an 8-inch round, but I normally double it for a 9X13-inch cake. Ingredients:
4 ounces cool whip |
10 ounces apple pie filling (1/2 can) |
1/3 cup packed light brown sugar |
1 egg |
1 tablespoon soft butter |
2 teaspoons apple pie spice or 2 teaspoons cinnamon |
2 1/2 cups bisquick baking mix |
3 tablespoons cold butter |
1/4 cup packed light brown sugar |
2 tablespoons sugar |
1/2 cup bisquick baking mix |
1 teaspoon apple pie spice or 1 teaspoon cinnamon |
1/3 cup oatmeal |
1 cup powdered sugar |
1 tablespoon half-and-half cream |
1/2 teaspoon vanilla |
Directions:
1. Preheat the oven to 350°F.
2. Grease an 8-inch pan.
3. Combine the ingredients from cool whip to the spices.
4. Pulse in a food processor for 10 to 15 times (do not over process).
5. In a large bowl, mix with the 2 1/2 cups Bisquick mix.
6. Stir gently about 20 strokes until well mixed, moist, yet still lumpy.
7. Spread into pan.
8. Mix the crumb ingredients cold butter to 1/3 cup oatmeal until well mixed and crumbly.
9. Put on the batter in pan.
10. Bake for 30-35 minutes or until toothpick comes out clean.
11. Mix the icing ingredients and add half & half until the icing is not too fluid.
12. Drizzle over the warm, not hot cake.
|
|