Saturday, 8 November 2014
APPLE AND SOUR CREAM SLICE
1 packet (340grams) vanilla butter cake mix
125 grams butter, melted
1 cup shredded coconut
1 teaspoon cinnamon
1 teaspoon vanilla
800 grams pie apples
340 gram tub sour cream (or can use vanilla yoghurt)
cinnamon to sprinkle
preheat oven to 180c
line bottom of swiss roll (or lamington) tin with baking paper.
in a large bowl, combine cake mix, coconut, cinnamon, vanilla and butter together.
press into bottom of tin.
cook for 12 minutes until just lightly brown.
spread evenly over cake.
spread sour cream (or yoghurt) over top of apple.
sprinkle with cinnamon.
cook for about 20 minutes or until sour cream is set.
cool in refrigerator.
best kept refrigerated.