Cherry Coffeecake

2 layer size pkg. White cake mix
 
2 Heath Bits 'O Brickle -- (6 oz. Pkg.)
 
1 Can cherry pie filling -- (21 oz.)

1/2 c. all-purpose flour

1/2 c. packed brown sugar

1/2 tsp. Ground cinnamon

1/3 c. margarine or butter

1/2 c. slivered almonds

1 c. sifted powdered sugar

4 tsp. Water -- (4 to 5)

Prepared cake mix according to pkg. Directions. Stir in 1 pkg. Of the Heath Bits 'O Brickle. Grease and lightly flour a 13 x 9 x 2 inch baking pan. Spread batter evenly into the prepared pan. Spoon pie filling carefully over batter.

In a medium mixing bowl, combine the flour, brown sugar, and cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in the remaining package of the Heath Bits 'O Brickle and the almonds. Sprinkle on top of pie filling.

Bake in a 350 degree oven for 40 to 45 minutes or until top is golden brown. In a small mixing bowl stir together the powdered sugar and water. Drizzle over warm coffee cake. Serve warm.

Makes 20 servings

AUTHOR: Charl