Cherry Ripple Rose Cake

Ingredients

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

Recipe

• pre-heat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch jelly roll pan.
• in a small bowl, combine pie filling, almonds and almond extract and set aside. in a separate bowl, sift together the flour, baking powder and salt; set aside.
• in a large bowl, cream butter and sugar until light and fluffy. add eggs one at a time, mixing well each time. add flour mixture, alternating with milk. mix thoroughly.
• spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. spread cherry mixture over batter, then spoon remaining batter over cherries.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes or until light brown. allow to cool completely before frosting.
• to make icing: blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.