1 c. Imperial granulated sugar
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. vegetable shortening
1 c. milk
1 tsp. vanilla or almond extract
4 c. (two, 1 lb. cans) drained cherries, juice reserved
1 c. Imperial granulated sugar
2 c. hot cherry juice & water

Combine 1 cup Imperial granulate sugar, flour, salt and baking powder in large mixing bowl; add shortening, milk and vanilla or almond extract. Beat on medium speed for 2 minutes. Pour into greased 9 x 13 inch baking pan. Cover batter with drained cherries; sprinkle 1 cup Imperial granulated sugar over cherries, then pour 2 cups hot liquid over cherries.