CHERRY RIPPLE ROSE CAKE

Cherry Ripple Rose Cake image

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

Provided by Maureen Worman

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 37.5 g, Cholesterol 44.7 mg, Fat 9.9 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 230 mg, Sugar 21 g