Cherry Ripple Rose Cake

• 1 (12 ounce) can cherry pie filling
• 1/2 cup blanched slivered almonds
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 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
• 1/4 teaspoon almond extract
• 2 tablespoons milk

1. Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
2. 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.
3. 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.
4. Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
5. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
6. To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

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Taken from www.allrecipes.com/recipe/7258/cherry-ripple-rose-cake/ (may not work)