|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.