1 cup margerine, softened
2 cups sugar
1 tsp vanilla
1 1/2 tsp almond extract
1/3 - 1/2 cup milk(enough to thin out dough just a little)
4 eggs
3 cups flour
Mix together at beat well.
Spread 2/3 of batter in a greased 10x25 jelly role pan.
Spread 1 can of your favorite pie filling over batter
Drop remaining batter by spoonful over filling.
Bake at 350F for 40 min
Drizzle thin icing over top as soon as it comes out of oven.
Thin icing
1 cup icing sugar
1 Tbsp margerine, softened
1 tsp. vanilla
2-3 Tbsp. milk
mix well.
Cake freezes well
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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