1 can apple pie filling
2 c. presifted flour
1 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla extract
2/3 c. cooking oil
3/4 c. chopped walnuts
1/2 c. raisins (optional)

Oven, 350 degrees. 13x9 inch pan.

Spread pie filling in bottom of 13x9 inch pan. Combine flour, sugar, soda and salt; sprinkle over pie filling.

In mixing bowl, combine eggs, vanilla extract, oil and 1/2 cup walnuts and raisins; mix well. Pour over ingredients in pan. Stir only until blended. Smooth batter evenly in pan.

Bake at 350 for 40 to 50 minutes until cake springs back when lightly touched in center. Prick warm cake with fork. Pour hot Topping over warm cake; sprinkle with 1/4 cup walnuts. Serve warm or cold, cut into squares or bars, or spoon into sherbet dishes.

SOUR CREAM TOPPING:

Combine in saucepan: 1/2 c. dairy sour cream 1/2 tsp. baking soda

Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.

Tip: Cherry, peach or other pie filling may be substituted for the apple.