2 eggs, well beaten
1 c. sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1 can pie cherries, drained, saving juice
1/2 c. nuts

Mix together and add drained pie cherries. Pour into greased pie tin. Bake at 350 degrees for 45 to 50 minutes.

TOPPING:

1 c. cherry juice
3/4 c. sugar
2 tsp. cornstarch
1 tsp. butter

Boil until thick and clear. Top torte with cherry sauce and whipped cream or ice cream.