1/2 lb Margarine
1 c Sugar
4 Eggs
1 ts Vanilla
2 c Flour
1/2 ts Baking powder
1 1/2 cn Cherry Pie Filling or 1 lg
TOPPING: 2 tb Margarine
1/4 c Sugar
1/4 c Flour
Cream margarine and sugar, and beat until light. Add eggs, one at a time, beating after each until well blended. Add vanilla, 2 c. flour, and baking powder. Beat until light and fluffy. Spread dough evenly on lightly greased 11×17 UTILITY or CAKE PAN–***MUST HAVE SIDES**. (Note: I also use a small
8″ cake pan with this) Spread top with cherry pie filling. Sprinkle topping
made by cutting and blending the margarine, sugar and flour. Bake at 350 about 25 mins or until edges are light brown. This is also good with blueberry pie filling, or black raspberry. *Variation is to use fresh cherries, drained and dried. Then press cherries about an inch apart in the dough. ****WARNING—do not use my mother’s variation. She used a cookie sheet. Stuff went over sides into oven and caused a FIRE. Oven was fine but dessert was not. Was rushed and dumped in front yard. It burned a spot out of the lawn and its identity resembled everything from burned bacon to um, dog deposits!.