Chewin'

the News

April 2006

Apple Pie Cake

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Yellow cake mix	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Butter or margarine, softened	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Shredded coconut	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Apples, sliced and chopped	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Egg	1	2	3	4	5	6
Sour cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Preheat oven to 350 degrees. Mix the cake mix, butter or margarine, and shredded coconut in a mixing bowl. Press into a 9x13 pan and bake for 10 minutes. Remove from oven. In a separate mixing bowl, mix apples, sugar and cinnamon. Spread apple mixture on top of partially baked crust. In a mixing bowl mix the egg and sour cream. Spread over the apple mixture. Bake the cake for 30 minutes.

Freezing Directions:

Cool. The cake can be frozen whole or cut into bars. Place in a freezer container or gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Comments:

These are yummy!

Nutritional Info: 

Per Serving: 363 Calories; 18g Fat (44.3% calories from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 388mg Sodium. 

Exchanges: 1/2 Fruit; 3-1/2 Fat; 3 Other Carbohydrates.

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