Cherry Ripple Rave Cake

By ldelmas

Ingredients

• Cake:
• 3/4 cup butter
• 1-1/4 cups sugar
• 3 eggs
• 3 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1-1/4 cups milk
• Filling:
• 1 can cherry pie filling
• 1/2 cup chopped almonds
• 1/2 tsp. almond extract
• Frosting
• 1 cup sugar
• 1/3 cup flour
• 1 cup milk
• 3/4 cup butter
• 1/4 tsp. almond extract

Preparation

Step 1

Cream butter, sugar, and eggs thoroughly. Add dry ingredients to creamed mixture alternating with milk. Blend well. Spread half of batter into greased 13'' x 9'' pan.

Combine pie filling, almonds, and almond extract. Spoon filling onto batter, spreading evenly. Spoon remaining batter over cherries. Spread evenly to cover. Bake at 350°F for 45 - 55 minutes until toothpick inserted into middle comes out clean. Cool.

Make the creamy butter frosting by combining sugar and flour in a medium saucepan. Stir well to blend. Add milk and blend well. Heat over medium heat until mixture boils for 1 minute and thickens, stirring constantly. Remove from heat.

Cool at room temperature for several minutes and then refrigerate for 1 hour until thoroughly chilled.

Cream butter in a small mixer bowl until light and fluffy. Add the cooled milk mixture gradually, beating constantly, until light and fluffy. Beat in almond extract. Frost cake.