Tuesday, February 7, 2017

Rosie's Cherry Ripple Rave 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. 

No comments:

Post a Comment