Pre-heat oven to 350 deg. Combine filling , almonds and almond
and set aside.
In a large bowl, cream butter or margarine and sugar.
Add eggs one at a time beating thoroughly after each addition.
Add baking powder, salt and 1/2 cup of flour to egg mixture, combining well.
Next add some of the milk, alternating with flour, and finally
ending with flour, mixing well.
Spoon 1/2 batter into a greased and floured 15 1/2 x 10 1/2 x 2 inch jelly roll pan.
Spread cherry mixture over batter, then spoon remaining batter over cherries.
Bake 35-45 minutes or until light brown. Cool completely, then frost, or serve with whipped cream.
To Make Icing: Blend softened butter or margarine, confectioners'
sugar, and almond extract with enough milk for drizzling consistency
and drizzle over cake.