"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Emily’s Shower Sheet Cake Recipe

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This recipe for Emily’s Shower Sheet Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pruitt
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 white cake mix + all ingredients listed on box
1 cup flour
½ cup sugar
¼ cup shortening
1 extra egg white
¼ tsp. salt
1/3 cup extra water
8 oz. block cream cheese, softened
1 ½ cup powdered sugar
8 oz tub of cool whip, thawed
2 cans cherry or strawberry pie filling

Directions:
Directions:
Combine cake mix powder with flour, sugar, shortening, and salt. Add wet ingredients listed in the directions on the box plus the extra egg white and water. Mix on medium speed for 2-3 minutes until creamy. Grease and flour sheet pan and pour in cake batter. Cook at 350 for 30-35 minutes. Cool cake completely. Cream softened cream cheese with powdered sugar until smooth. Fold in cool whip. Spread on cake. Refrigerate cake until ready to serve. Before serving, spoon pie filling evenly onto the top of the cake.

Number Of Servings:
Number Of Servings:
24-30

 

 

 

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