This recipe for CHERRY ALMOND COFFEE SQUARES, by Vivian Clark Layer, is from The Worsham Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sour cream 1/4 cup water 1 can cherry pie filling 3 eggs 1/4 cup sliced almonds 1 sour cream white cake mix
Glaze: 1 1/2 cups powdered sugar, 2 tbsp. milk
Heat oven to 350 degrees. Grease and flour a jelly roll pan (15" x 10" x 1'). Mix sour cream, water and eggs. Stir in cake mix until moistened. Spread in pan. Drop on pie filling. Bake 25-30 minutes. Sprinkle with almonds. Mix powdered sugar and milk to make glaze. Drizzle over top.
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