Title: Bisquick cherry swirl coffee cake
 Categories: Cake
      Yield: 18 Servings
 
      4 c  Bisquick baking mix
    1/2 c  Sugar
    1/4 c  Margarine or butter; melted
    1/2 c  Milk
      1 ts Vanilla
      1 ts Almond extract
      3    Eggs
      1 cn (21-oz) cherry; apricot or
           -blueberry pie filling

MMMMM---------------------------GLAZE--------------------------------
      1 c  Powdered sugar
      1    -(up to)
      2 tb Milk
 
  1.  Heat oven to 350 degrees.
  
  2.  Grease jelly-roll pan, 15-1/2x10-12x1-inch or 2 square 9x9x2-inch
  pans.
  
  3.  Mix all ingredients except pie filling and glaze; beat vigorously
  30 seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll
  pan or 1/3 of the batter (about 1-1/4 cups) in each square pan.
  Spread pie filling over batter (filling may not cover batter
  completely). Drop remaining batter by tablespoonfuls onto pie filling.
  
  4.  Bake until light brown, 20-25 minutes. Drizzle with Glaze while
  warm. Serve warm or cool. 18 servings.
  
  5.  GLAZE: Beat powdered sugar and milk until smooth and of desired
  consistency.
  
  FROM BISQUICK AD
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded