Cherry Cake And Sauce - cooking recipe

Ingredients

1/3 cup shortening
1 1/4 cups sugar
2 eggs, well beaten
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 can sour pitted cherries, well drained (retain juice)
1/2 cup chopped nuts (optional)

Preparation

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\u00b0 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.