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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 1/2 | packages (18.50 oz) | lemon cake mix | 32 | ounces | coconut, flaked, sweetened | 4 | cups, chopped | walnut halves, roughly chopped | 4 | cups | margarine | 36 1/2 | servings | Cherry pie filling, Katys |
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Steps
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Sequence
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Step
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| | 1 | COMBINE CAKE MIX (PREPARED WITH WATER), BUTTER, WALNUTS AND COCONUT IN A LARGE MIXER BOWL. | | 2 | MIX INGREDIENTS TOGETHER BY HAND UNTIL BUTTER IS WELL INCORPORATED, AND MIXTURE IS CRUMBLY. | | 3 | SCALE ABOUT 8 POUNDS OF THE MIXTURE INTO 2 GREASED FULL SHEET PANS AND SPREAD EVENLY. | | 4 | PLACE A PIECE OF PARCHEMENT PAPER ON TOP OF MIXTURE AND PRESS WITH A ROLLING PIN UNTIL THE MIXTURE IS HARD PACKED. REMOVE PARCHEMENT PAPER. (DO THIS FOR EACH SHEET PAN) | | 5 | SPREAD PIE FILLING EVENLY ON TOP OF THE CRUST MIXTURE | | 6 | CRUMBLE REMAINING CAKE MIXTURE EVENLY ON TOP OF FILLING | | 7 | USING A CONVECTION OVEN, BAKE AT 300 DEGREES FOR 22 TO 26 MINUTES; IN A STANDARD OVEN BAKE AT 350 DEGREES FOR 24-28 MINUTES.
NOTE: IN A CONVECTION OVEN, ROTATE PANS 180 DEGREES (1/2 TURN) ABOUT HALF WAY THROUGH BAKING.) |
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