2 c. & 3 tbsp. unsifted flour
1 1/2 c. sugar
3/4 c. shortening (part butter)
2 tsp. baking powder
2 egg yolks
1 c. milk
1 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
2 egg whites, beaten stiff
1 can instant cherry pie filling or blueberry

Blend flour, sugar and shortening together with pastry blender, until it resembles coarse meal. Remove 1 cup of topping and set aside.

Add remaining ingredients in order given to crumb mixture in bowl, mixing until smooth. Gently fold in egg whites.

Pour into greased and slightly floured 9 x 13 x 1 1/2 inch pan or two 8 inch pie pans. Evenly spoon cherry filling over top of batter. Sprinkle reserved crumb topping over fruit. Bake 40 minutes at 350 degrees. After baked, drizzle with a thin powdered sugar icing flavored with almond extract.