2 cans (1 lb. size) pitted sour red cherries, packed in water
3 tbsp. cornstarch
3/4 c. sugar
1/2 tsp. red food color
3 tbsp. butter
1 tbsp. grated lemon peel
1/4 tsp. almond extract

CAKE TOPPING:

1 c. flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. shortening
1 tsp. vanilla extract
1 egg
Vanilla ice cream

Preheat oven to 350 degrees. Make Sauce: Drain cherries, reserving 1 cup liquid. In medium saucepan, combine cornstarch, 3/4 cup sugar, food color, reserved liquid. Bring to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add butter, lemon peel, almond extract and drained cherries; stir until butter is melted. Pour into 10 x 6 inch baking dish. Let stand while making topping.

Make Cake Topping: Into large bowl of electric mixer, sift flour, 3/4 cup sugar, baking powder and salt. Add milk, shortening and vanilla. Beat, at medium speed, 2 minutes, occasionally scraping bowl with scraper. Add egg; beat 2 minutes longer. Spoon over sauce in dish. Bake 35-40 minutes, or just until topping springs back when gently pressed with fingertip. Cool slightly. Serve warm, with ice cream. Serves 6.