Cherry Almond Coffee Cake
1 (8 ounce) carton sour cream
1/4 cup water
3 eggs
1 (18.25 ounce) box white cake mix
1 (21 ounce) can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon vegetable oil
Preheat oven to 350. In bowl, combine sour cream, water and eggs. Stir in cake mix until moistened. Batter will be lumpy. Spread into generously greased and floured 10x15 inch baking pan. Drop pie filling by large spoonfuls onto batter. Bake for 25 minutes, or until toothpick inserted into center comes out clean. In another bowl, combine powdered sugar, milk and oil. Stir in a few extra drops of milk if necessary. Stir until smooth and of desired consistency. Drizzle over warm cake. Sprinkle with nuts.