1 can (14-1/2 ounces) pitted tart cherries, drained
1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
1 teaspoon vanilla extract
In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.
Editor's Note: The cake contains no liquid, butter or shortening.