21 oz. can apple pie filling
2 large eggs
1/4 C. all-purpose flour
1 tsp. almond extract
1 C. powdered sugar
1/4 C. sour cream
Preheat oven to 350 degrees. Beat first 5 ingredients at low speed with a heavy duty electric stand mixer 20 sec.; increase speed to medium, and beat 1 min. Pour batter into a greased and floured 15 X 10 in. jelly roll pan.
Bake 20 min. or until a toothpick inserted at the center comes out clean. Cool cake in pan on a wire rack 10 min. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve warm or at room temperature.
Eggnog sauce is also a wonderful icing for this cake. Directions follow.
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1 Tbsp. sugar
1/4 tsp. salt
1 C. eggnog
In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool 10 min. Drizzle over cake.