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"The belly rules the mind."--Spanish Proverb

Cherry Ripple Cake Recipe

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This recipe for Cherry Ripple Cake is from Grandma Verla's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cherry pie filling
½ c chopped almonds
½ t almond flavoring
3 c flour
3 t. Baking powder
1 t salt
¾ c butter
1 ¼ c sugar
3 eggs
1 ¼ c milk
Directions:
Directions:
Combine fruit filling, almonds and almond flavoring in bowl. Set aside. Spoon flour into measuring cup and level off. Pour onto waxed paper. Add baking powder and salt to flour. Stir well to blend. Cream butter, sugar and eggs thoroughly. Add blended dry ingredients to creamed mixture alternately with milk. Blend well. Spread half of batter into greased 9x13 pan. Spoon cherry mixture on batter, spreading evenly to cover. Bake 350℉ for 45-55 minutes until cake tester inserted in center comes out clean. Cool on a rack. While cake is cooling, make frosting.

Frosting:
1 c sugar
⅓ c flour
1 c milk
¾ butter
¼ t almond flavoring
Combine sugar and flour in medium saucepan. Stir well to blend. Add milk to sugar and flour. Blend well. Heat over medium heat until mixture boils for 1 minute and thickens-stirring constantly. Remove from heat. Cool at room temperature several minutes. Cream butter in small mixing bowl until light and fluffy. Add cooled milk mixture gradually, beating constantly, until light and fluffy. Beat in almond flavoring.

 

 

 

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