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
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
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
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.
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.
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