Cherry Ripple Rose Cake Popular Recipes

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Cherry Ripple Rose Cake

"A cake deal with that is certain to melt in your mouth with the scrumptious taste of cherries and a touch of almonds."

Ingredients :

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

Instructions :

Prep :	Cook : 24M	Ready in :

Pre-warmth oven to 350 ranges F (one hundred seventy five stages C). Grease and flour a 10x15 inch jelly roll pan.
In a small bowl, integrate pie filling, almonds and almond extract and set aside. In a separate bowl, sift collectively the flour, baking powder and salt; set apart.
In a massive bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, blending well each time. Add flour combination, alternating with milk. Mix thoroughly.
Spoon half of of batter into a greased 10x15 inch jellyroll pan. Spread cherry combination over batter, then spoon final batter over cherries.
Bake at 350 levels F (175 stages C) for 35 to 45 mins or till light brown. Allow to cool completely earlier than frosting.
To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Notes :

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