Cherry Ripple Rose Cake

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

• Calories: 250 Calories

Ingredients

• 2 tablespoons milk
• ¾ cup butter, softened
• 3 eggs
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups white sugar
• ½ teaspoon almond extract
• 2 cups confectioners' sugar
• ¼ teaspoon almond extract
• ½ cup blanched slivered almonds
• ¼ cup butter, softened
• 1 (12 ounce) can cherry pie filling
• 1 ¼ cups milk

Recipe Instructions

Step 1

Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

Step 2

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.

Step 3

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.

Step 4

Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.

Step 5

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.

Step 6

To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.