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Cherry Ripple Rose Cake

"A cake deal with that is sure to melt on your mouth with the scrumptious flavor of cherries and a hint of almonds."

Ingredients :

• 1 (12 ounce) can cherry pie filling
• half cup blanched slivered almonds
• 1/2 teaspoon almond extract
• 3 cups all-reason flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups white sugar
• 3 eggs
• 1 1/four cups milk
• 1/four cup butter, softened
• 2 cups confectioners' sugar
• 1/four teaspoon almond extract
• 2 tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

• Pre-heat oven to 350 degrees F (a hundred seventy five tiers C). Grease and flour a 10x15 inch jelly roll pan.
• In a small bowl, combine pie filling, almonds and almond extract and set apart. In a separate bowl, sift collectively the flour, baking powder and salt; set aside.
• In a massive bowl, cream butter and sugar until light and fluffy. Add eggs one by one, mixing well each time. Add flour mixture, alternating with milk. Mix very well.
• Spoon half of batter right into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
• Bake at 350 degrees F (175 tiers C) for 35 to forty five minutes or until mild brown. Allow to cool absolutely before frosting.
• To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with sufficient milk for drizzling consistency and drizzle over cake.

Notes :

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