1/4 c. shortening
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 c. sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 tbsp. milk

Cream shortening and sugar well; add egg and vanilla and beat thoroughly - alternately add sifted dry ingredients and milk, beating after each addition. Bake in greased and floured pan. Cool.

Topping:

1 can cherry pie filling, drained
1 c. cherry juice (from can) and water
1/2 c. sugar
2 tbsp. cornstarch
dash for salt
1/2 tsp. almond extract

Heat liquid; stir in cornstarch, sugar and salt. Stir constantly and cook until thick. Add extract and cherries. Spread over cake and serve with whipped cream.

Submitted by: Mayra Holder