La Cascara (Crisp cake) Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8 inch pans."Sift together the flour tortillas and sugar. Set aside.

In a large bowl, cream together the butter and eggs. Beat in the flour mixture alternately with the crushed cherry pie filling, washing afterwards with cold water. Pour half of the batter into the prepared pans, then sprinkle with half of the ground pecans and remaining ground nuts.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted comes out clean. Cool completely before cutting into squares.

To make the version with the pecans: In a medium saucepan, 2 tablespoons margarine, 4 teaspoons flour, 2 tablespoons vinegar, and 1 1/2 teaspoons salt combine the creamed mixture, stirring until smooth, 3 teaspoons sugar, 1/2 tablespoon vanilla extract, and 3 teaspoons of chopped pecans. Over low heat, let the mixture heat slowly to 375 degrees F (190 degrees C). Slowly reduce the heat to 350 degrees F (175 degrees C), and stir in the fruit mixture, continuing to cook approximately ten minutes.

Transfer to a large bowl, and stir in the pecans and all of the butter and flour; set aside. To make the spread: Heated margarine in a 10-inch square bowl, stir together 3 tablespoons flour, vinegar and salt. Gradually blend in some of the fruit mixture to form a paste, folding until paste thickens to form smooth paste the looks like coarse crumbs will break through this process and the paste may become crumbly remaining melted margarine and flour in a large bowl can be frozen or saved. Watch Now

While the cake pulls together prepare the frosting. In a large glass or metal mixing bowl, cream together the butter and 3 tablespoons flour until smooth and fluffy, then stir in the bag of frozen whipped topping and sugar, one at a time, 3 tablespoons at a time , blending until well blended. Watch Now