Cherry Ripple Rose Cake recipe
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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
Nutrition Info
- 250.3 caloriescarbohydrate: 37.5 gcholesterol: 44.7 mgfat: 9.9 gfiber: 0.7 gprotein: 3.5 gsaturatedFat: 5.3 gservingSize: -sodium: 230 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Cherry Ripple Rose Cake
Directions
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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.