Easiest Way to Make Rose Gold And Pink Drip Cake

Cherry Ripple Rose Cake

Inspired by all the drip cakes…»

Recipe Summary Cherry Ripple Rose Cake

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

Ingredients | Rose Gold And Pink Drip Cake

1 (12 ounce) can cherry pie filling

½ cup blanched slivered almonds

½ teaspoon almond extract

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

¾ cup butter, softened

1 ¼ cups white sugar

3 eggs

1 ¼ cups milk

¼ cup butter, softened

2 cups confectioners' sugar

¼ teaspoon almond extract

2 tablespoons milk

Directions

Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.

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.

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.

Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.

To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Info | Rose Gold And Pink Drip Cake

Servings: 24 Yield: 1 - 10x15 inch jelly roll cake

TAG : Cherry Ripple Rose Cake

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