Washington Cream Pie

Washington Cream Pie 3 eggs 1-1/2 cups sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup water FILLING: 1 cup sugar 2 tablespoons cornstarch 2 cups milk 2 eggs, beaten 2 tablespoons butter or margarine 1 teaspoon vanilla extract 1 can (21 ounces) cherry pie filling Whipped cream In a mixing bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers. For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream. Yield: 9 servings.

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