6 qt. red cherries, pitted
1 1/4 c. cornstarch
5 c. sugar
1 tbsp. salt
2 1/2 qt. pancake mix (Krusteaz)
3 1/2 qt. sugar
1 tbsp. mace
2 c. shortening
8 eggs
1 qt. milk

Drain cherries. Bring juice to boil. Combine sugar, salt and cornstarch with some of the cold juice and stir into hot juice. Cook until thick and clear. Add cherries and bring to a boil. Put 2 quarts cherries into each of 3 (16x10x2 inch) pans.

Combine dry ingredients for batter into mixer bowl; add shortening, milk and eggs. Beat 30 seconds at low speed. Scrape bottom of bowl, increase speed to medium and beat 30 seconds longer. Spread 1/3 of batter on each pan evenly. Bake at 350 degrees for 45 to 50 minutes. Serve warm with whipped cream or vanilla ice cream. Yield: 50 servings.