Ingredients
1 can (14-1/2 ounces) pitted tart cherries1/3 cup sugar1 tablespoon butterCAKE:1/4 cup shortening1/2 cup sugar1 egg1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/3 cup fat-free milkSAUCE:3 tablespoons sugar1 tablespoon cornstarch5 to 8 drops food coloring, optional
Preparation
Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce.
In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray.
For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
