Preheat your oven to 350 degrees.
Cream:
¾ C softened butter
2 C sugar
Add and mix:
6 eggs
1 ½ t vanilla
Add and mix:
4 ½ C flour
1 ½ t salt
2 ¼ t baking powder
Mix everything well.
Spread 2/3 of the mixture onto a greased cookie sheet with an edge. Not a flat cookie sheet.
Pour and spread 2 cans of cherry pie filling. Don’t be eating the cherry pie filling. It ALL goes on the dough.
Drop the remainder 1/3 dough mixture by spoonful evenly – don’t try to cover the cherries completely. You want some of those lovely cherries to peek through.
Bake about 30 – 35 minutes. Test the cake with a toothpick but make sure you don’t over bake.
Frosting:
This is my attempt to give measurements. I normally dump and go by feel.
Melt in microwave ¼ C butter. Add about 2 C powdered sugar, 1 t. vanilla and 1 t almond. Add a little water at a time and stir until the frosting is pourable. It should be runny, not thick. Drizzle over the cooled cherry bars.
