Print
Email
Add a photoServings: 1
Ingredients
- 1/2 c. butter
- 1 33/100 c. sugar
- 2 c. cake flour
- 1/4 tsp salt
- 2 c. baking pwdr
- 67/100 c. water
- 3 x egg whites
- 1 x *********sauce************
- 1 can 20-ounce. pitted sour cherries
- 1 c. sugar
- 1 tsp red food coloring
Directions
- Preheat oven to 350F. Cream butter and sugar, add in vanilla. Sift flour with salt and 1 1/2 tsp. baking pwdr and add in alternately with the water to the butter mix, beating well after each addition. Beat the remaining baking pwdr with the egg whites till stiff. Fold whites into mix. Divide batter into two greased and floured 9-inch layer pans. Set aside.
- To make the sauce, drain cherries well, reserving 3/4 c. of juice.
- Add in water if needed to make up the difference. Combine juice, cherries, sugar, and coloring. Heat to the boiling point. Pour warm cherry sauce over cake batter.
- Bake for 35 min. Cold for 3 min. Turn upside down. Place layers so which the sauce is both filling and topping. Serve with whipped cream.
- PIERCE, Charles, ed.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
