2 teaspoons baking powder
1 cup granulated sugar
½ cup butter (room temperature)
1 cup of milk
2 teaspoons of vanilla extract
(nope!! no eggs)
Put all of the above ingredients into an electric mixer and beat on high for two minutes. Spread evenly in a greased 9" x 13" baking pan and set aside.
(2) 14 ounce cans pitted tart pie cherries (save the juice)
½ cup of granulated sugar
1¼ cups reserved juice from the pie cherries
½ teaspoon almond extract
Drain the cherries, saving the juice. Arrange the cherries on top of the cake batter. Sprinkle ½ cup of granulated sugar over the cherries. Set aside. NOTE: Do NOT use cherry pie filling!!!
Heat 1¼ cups of the reserved cherry juice until it comes to a simmer and then VERY GENTLY spoon the hot juice over the cherries and batter. Bake at 375 for 35-45 minutes or until a toothpick inserted in the center comes out clean. Do not remove the cake from the pan (so use a nice looking pan).
Serve warm with ice cream or whipped cream.
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