Instructions: PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED.

2. DRAIN CANNED, RED TART(SOUR) PITTED CHERRIES. USE JUICE FOR WATER; ADD SUGAR TO JUICE. ADD WATER TO SUGAR MIXTURE; BEAT AT LOW SPEED. SCRAPE BOWL, BEAT UNTIL SMOOTH.

3. FOLD IN CHERRIES.

4. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.

5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

6. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.

7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 6 BY

9.

NOTE:

1. IN STP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE:

2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE:

3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.

SERVING SIZE: 1 PIECE

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