A favorite at the Girl Scout Camp.  Really easy to vary the flavors.  Also makes a good dessert.

Ingredients:

• 1 1/2 c sugar
• 1/2 c butter
• 1/2 c shortening
• 1 1/2 tsp baking powder
• 1 tsp vanilla
• 1 tsp almond extract
• 4 eggs
• 3 c flour
• 1 can (21 oz) apricot, blueberry, or cherry pie filling
• 1 c powdered sugar
• 1 – 2 Tab milk

Directions:

1. Preheat oven 350°.
2. Grease 15×10 pan or 9×13 pan or 2 9×9 pans.
3. Beat sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low-speed, scraping bowl constantly until blended.
4. Beat on high-speed, scraping bowl occasionally, 3 minutes.
5. Stir in flour.
6. Spread 2/3 of the batter into the pan.  It is very thick.
7. Spread pie filling over batter.
8. Drop remaining batter by tablespoonfuls onto the pie filling.
9. Bake until light brown, about 45 minutes.
10. Beat powdered sugar and enough milk to make a thin glaze.
11. Drizzle with glaze while warm.

Serve:  18 to 30 pieces, depending on pan size.

Source:  Girl Scout Camp Scherman kitchen, Orange County Council

Note:  Freezes well.

Large quality:

8x = 2 12×26 pans      

• 3/4 gal sugar
• 2 lb butter
• 2 lb shortening
• 4 Tbs baking powder
• 3 Tbs vanilla
• 3 Tbs almond extract
• 32 eggs
• 1 gal flour
• 2 #10 cans of pie filling
• 1/2 gal powdered sugar
• 1 c milk

12x = 3 12×26 pans

• 1 1/2 gal sugar + 2 cups
• 3 lb butter
• 3 lb shortening
• 6 Tbs baking powder
• 5 Tbs vanilla
• 5 Tbs almond extract
• 48 eggs
• 2 gal flour
• 3 #10 cans of pie filling
• 3/4 gal powdered sugar
• 1 c milk or more