- 1 1/2 cups sugar
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
- 3 cups all-purpose flour
- 1 (21 ounce) can cherry pie filling
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350 degrees F for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately.