 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
This lovely distinctive cake is a satisfying treat, says Shirley Kidd, field editor from New London, Minnesota. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 cup egg substitute |
1/2 cup buttermilk |
1 tablespoon lemon juice |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 can (20 ounces) reduced-sugar cherry pie filling |
confectioners' sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg substitute, buttermilk, lemon juice and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each.
3. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired. Yield: 24 servings.
|
|