Cherry Sheet Cake

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 15x10-inch (or similar size) baking sheet.

2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.

3. In a saucepan, melt the butter with water over medium heat, bringing it to a gentle boil.

4. Pour the hot butter mixture over the flour mixture and stir until smooth.

5. Add the eggs, one at a time, beating well after each addition.

6. Mix in the sour cream and vanilla extract until the batter is smooth and creamy.

7. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.

8. Spoon the cherry pie filling over the batter in rows or swirls, distributing it evenly.

9. Bake the cake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

10. Remove the cake from the oven and let it cool in the pan on a wire rack.

11. In a medium bowl, whisk together the powdered sugar, milk, and almond extract until smooth.

12. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.

13. Drizzle the icing over the cooled cake, allowing it to set before slicing and serving.