Ripple Cherry Almond Cake

Ingredients:

Cake:
3/4 cup butter
1-1/4 cups sugar
3 eggs
3 cups flour
3 tsp. baking powder
1 tsp. salt
1-1/4 cups milk

Filling:
1 can cherry pie filling
1/2 cup chopped almonds
1/2 tsp. almond extract

Frosting:
1 cup sugar
1/3 cup flour
1 cup milk
3/4 cup butter
1/4 tsp. almond extract

Directions:
Cream butter, sugar, and eggs thoroughly. Add dry ingredients to creamed mixture alternating with milk. Blend well. Spread half of batter into greased 13'' x 9'' pan.

Combine pie filling, almonds, and almond extract. Spoon filling onto batter, spreading evenly. Spoon remaining batter over cherries. Spread evenly to cover. Bake at 350°F for 45 — 55 minutes until toothpick inserted into middle comes out clean. Cool.

Make the creamy butter frosting by combining sugar and flour in a medium saucepan. Stir well to blend. Add milk and blend well. Heat over medium heat until mixture boils for 1 minute and thickens, stirring constantly. Remove from heat.