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 AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.

SET ASIDE FOR USE IN STEP 5.

4. DRAIN AND CHOPPED MARASCHINO CHERRIES; COMBINE WITH CHOPPED, UNSALTED NUTS, SPREAD AN EQUAL AMOUNT EVENLY OVER BATTER IN EACH PAN.

5. BAKE ABOUT 30 MINUTES OR UNTIL DONE.

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

7. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM.

8. CUT 6 BY 9.

SERVING SIZE: 1 PIECE

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