1 1/4 c. sugar
1 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 egg white, beaten frothy
1 tbsp. melted butter
1 can drained sour cherries (save juice)
1/2 c. chopped nuts

Sift dry ingredients into mixing bowl. Add egg white, butter, cherries and nuts. Mix well with mixer. Pour into 8 x 8 inch greased dish. Bake at 350 degrees for 45 minutes to 1 hour.

SAUCE:

Juice from cherries
1 tbsp. cornstarch
1/3 tsp. salt
1/2 c. sugar
1 tbsp. butter

Mix dry ingredients, add juice and cook until thick. Stir in butter. Serve torte topped with sauce or with ice cream topped with sauce.