Cherry Cake and Sauce

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READY IN: 1hr 20mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream shortening; add sugar gradually and cream until fluffy.
  • Blend in eggs.
  • Combine dry ingredients and stir into creamed mixture alternately with milk.
  • Stir in cherries (and nuts, if using).
  • Pour into a 9x13 pan that has been sprayed with nonstick spray.
  • Bake at 350° for about 50 minutes.
  • Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
  • Blend in the juice from the can of cherries and 1 cup water.
  • Bring to a boil, stirring constantly.
  • Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
  • Remove from heat and blend in 1/4 tsp almond extract.
  • Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.
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