Cherry Ripple Rose Cake

1 (12 ounce) can cherry pie filling
1/2 cup slivered almonds
1/2 teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened
1 1/4 cups granulated sugar
3 eggs
1 1/4 cups milk
1/4 cup butter, softened
2 cups confectioners' sugar
1/4 teaspoon almond extract
Milk

Heat oven to 350 degrees F. Grease and flour a 10 x 15-inch jelly roll pan.

In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.

Spoon 1/2 of batter into a greased 10 x 15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.

Bake at 350 degrees F for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.

To make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.