Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.

2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5.

4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10.

5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN.

6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH.

8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.

9. CUT 6 BY 9.

SERVING SIZE: 1 PIECE

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