1 3/4 cup sugar
1 cup margarine or butter
8 oz pkg cream cheese
4 beaten eggs
1/4 cup milk
1/2 tsp salt
1tsp vanilla
1 tsp almond extract
1 1/2 tsp baking powder
3 cups flour
1 20 oz can cherry pie filling
Beat sugar, margarine, and cream cheese together. Beat eggs and milk separately then add salt, vanilla, and almond extract. Mix well. Add 1 cup flour and baking powder. Mix well scraping sides. Add remaining flour 1 cup at a time. Mix until smooth. Spread 2/3 batter onto a greased jelly roll pan. Spoon filling over the top of batter. Drop remaining batter by teaspoons on top of filling. Bake at 350 for 35-40 minutes until lightly brown. Drizzle glaze over warm cake.
Glaze:
1 Tbsp sugar
1 Tbsp milk
1 Tbsp margarine
Heat until melted. Add 1 Tbsp almond extract. Mix well. Add powdered sugar until the consistency of a glaze.
Heather Turner
