|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Yellow cake mix||18 1⁄2 Ounce (1 package)|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs), drained|
|Cut up dried apricots||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
Heat oven to 375Â°.
Crease and flour jelly roll pan, 15!6xl016x'l inch.
Beat water, eggs, butter, brown sugar and half the cake mix (dry) until smooth.
Stir in remaining cake mix, the cherries and apricots.
Spread evenly in pan.
Bake 20 to 25 minutes.
Sprinkle confectioners' sugar on top.
Cut into bars, 3X1 1/2 inches.
(Can be served immediately.) Wrap, label and freeze.
30 minutes before serving, remove Apricot-Cherry Bars from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.
Calories 1733 Calories from Fat 462
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 25.1 g125.7%
Trans Fat 0 g
Cholesterol 272 mg90.7%
Sodium 1731.4 mg72.1%
Total Carbohydrates 301 g100.4%
Dietary Fiber 12.2 g48.8%
Sugars 195.9 g
Protein 21 g42.1%
Vitamin A 66.2% Vitamin C 1.1%
Calcium 11.6% Iron 16.9%
*Based on a 2000 Calorie diet