Cherry Ripple Rose Cake Be The First To Review By Anonymous recipe Comments | 0 Favorites | 13 Print A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds. Cherry Ripple Rose Cake Ingredients 1 (12 ounce) can cherry pie filling1/2 cup blanched slivered almonds1/2 teaspoon almond extract3 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3/4 cup butter, softened1 1/4 cups white sugar3 eggs1 1/4 cups milk1/4 cup butter, softened2 cups confectioners’ sugar1/4 teaspoon almond extract2 tablespoons milk Instructions 1 Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 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 10×15 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.