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| Cherry Ripple Rose Cake |
"A cake treat this is positive to soften in your mouth with the scrumptious taste of cherries and a hint of almonds."
Ingredients :
- 1 (12 ounce) can cherry pie filling
- 1/2 cup blanched slivered almonds
- half teaspoon almond extract
- three cups all-motive flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- three/four 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/four teaspoon almond extract
- 2 tablespoons milk
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Pre-warmness oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 10x15 inch jelly roll pan.
- In a small bowl, combine pie filling, almonds and almond extract and set apart. In a separate bowl, sift together the flour, baking powder and salt; set aside.
- In a massive bowl, cream butter and sugar till light and fluffy. Add eggs one at a time, mixing well whenever. Add flour aggregate, alternating with milk. Mix thoroughly.
- Spoon half of batter right into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon closing batter over cherries.
- Bake at 350 tiers F (a hundred seventy five degrees C) for 35 to 45 mins or till mild brown. Allow to chill absolutely 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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