Cherry Swirl Coffee Cake

• 4 cups Bisquick
• 12 cup sugar
• 14 cup margarine or 14 cup butter, melted
• 12 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 eggs
• 1 (21 ounce) can cherry pie filling
• 1 cup powdered sugar
• 1 -2 tablespoon milk

1. Heat oven to 350.
2. Grease jelly roll pan, 15-1/2x10-1/2x1 inch, or 2 9x9x2 inch pans.
3. Mix all ingrediants except pie filling, powdered sugar, and milk.
4. Beat vigorously 30 seconds.
5. Spread 2/3's of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan.
6. Spread pie filling over batter, (filling may not cover batter completely).
7. Drop remaining batter by tablespoons onto pie filling.
8. Bake 20-25 minutes or until light brown.
9. While it's cooking mix powdered sugar and milk.
10. While the coffee cake is warm, drizzle with the glaze.
11. Serve warm or cool.

bisquick, sugar, margarine, milk, vanilla, almond, eggs, cherry pie filling, powdered sugar, milk

Taken from www.food.com/recipe/cherry-swirl-coffee-cake-320017 (may not work)