Cherry Coffee Cake

by Susan Crow

Cake:
1 cup margarine
1 1⁄2 cups sugar
4 eggs
1 tsp. vanilla
1 1⁄2 tsp. baking powder
1⁄2 tsp. salt
21 oz. can cherry pie filling (or make your own with sour cherries)

Glaze:
1 1⁄2 cups powdered sugar
1⁄2 tsp. vanilla
2 Tbsp. melted butter
3 Tbsp. warm milk

Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Mix flour, baking powder and salt. Add to creamed mixture. Spread 2/3 of batter into greased 10″ x 15″ jelly roll pan. Cover with cherry pie filling and spoon remaining 1/3 of batter over top. Bake at 350° for 30-40 minutes.

To prepare glaze combine all ingredients, adding enough to make thin consistency. Drizzle over warm cake and serve.