Cherry Ripple Rose Cake

Ingridients

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

Directions

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.