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Mount Vernon Dessert
FILLING:
1 can (16 oz) pitted sour pie cherries
1/3 cup firmly packed brown sugar
2 tablespoons margarine
CAKE:
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup milk
1/3 cup shortening or margarine
1 teaspoon vanilla
1 egg
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
12 cup liquid (juice from cherries and water)
1/8 teaspoon almond extract
1/8 teaspoon red food color
Grease 2 quart baking dish Drain cherries, reserve
juice. Sprinkle brown sugar evenly on bottom of pan; place
cherries on top of sugar and dot with margarine. Combine all
cake ingredients at low speed until moistened, beat 2
minutes at medium speed. Pour over cherries. Bake at 350
degrees for 35-40 minutes or until toothpick inserted comes
out clean. In small saucepan, combine all sauce ingredients.
Heat until thickened, stirring constantly. Serve inverted
warm cake with a dollop of whipping cream.
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