Lisa's Southern Kitchen

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Instructions:

Cake:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 1 pint Fresh Cherries, pitted, halved

• 2 cups Sliced Almonds

• 1 tsp. Vanilla Extract

• 1 tsp. Almond Extract

• 1 cup Milk

• 1/2 cup Unsalted Butter, melted

• 2 Eggs

Buttercream Frosting:

• 1 cup Unsalted Butter, softened

• 4 cups Powdered Sugar

• 1/2 tsp. Salt

• 1 tbsp. Vanilla Extract

• 3 tbsp. Heavy Cream

Instructions:

Cake:

1. Preheat oven to 350 degrees and grease three round cake pans with cooking spray.
2. In a bowl of stand up mixer add in flour, sugar, vanilla extract and milk, eggs, beat well until combined.
3. Stir in the cherries and almonds until well mixed.
4. Divide the batter into three greased round cake pans and bake for 35 minutes and let cool completely on wire rack.
5. Make the frosting, in a bowl of stand up mixer add in butter and vanilla extract, salt, heavy cream and powdered sugar, beat well until smooth and fluffy.
6. Assembly, lay one cake layer on on a cake plate frost it and lay second cake layer on top frost it and third cake layer on top frost it and garnish with cherries and sliced almonds.