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“A childhood favorite that my mother used to make. If you don't want to use the sauce on the cake-although it's sure good-it would be nice on ice cream as well.”
1hr 20mins

Ingredients Nutrition


  1. Cream shortening; add sugar gradually and cream until fluffy.
  2. Blend in eggs.
  3. Combine dry ingredients and stir into creamed mixture alternately with milk.
  4. Stir in cherries (and nuts, if using).
  5. Pour into a 9x13 pan that has been sprayed with nonstick spray.
  6. Bake at 350° for about 50 minutes.
  7. Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
  8. Blend in the juice from the can of cherries and 1 cup water.
  9. Bring to a boil, stirring constantly.
  10. Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
  11. Remove from heat and blend in 1/4 tsp almond extract.
  12. Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.

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