Recipe: Luscious Berry Cream Pastry (using cake mix)

LUSCIOUS BERRY CREAM PASTRY

FOR THE CRUST:
1 (18.25 ounce) box yellow cake mix
1/2 cup sweetened shredded coconut
1/2 cup (1 stick) butter
FOR THE FILLING:
3 cups berries, rinsed and cleaned
2 tablespoons sugar
1/2 teaspoon cinnamon
1 egg, slightly beaten
1 cup sour cream

Preheat oven to 350 degrees F.

Combine dry cake mix and coconut in a bowl. Cut in butter until mixture resembles course crumbs. Press mixture into the bottom and half an inch up the sides of a 9-by-13-inch cake pan.

Bake for 10 minutes.

Remove from oven and arrange fruit over the crust. Sprinkle with sugar and cinnamon.

In a separate bowl, whisk egg and sour cream together. Spread mixture on top of fruit, keeping it about half inch away from the edge of the pan. (This way you can check the crust as it bakes.)

Return pan to oven and bake 15 minutes or until crust is a light golden brown. Remove from oven and cool just until warm.

Cut into squares to serve.

Makes 12 to 15 pieces
Source: Stick of Butter Cookbook by Angel Shannon