Cream butter, sugar, salt, soda and eggs. Add flour and nuts. Add drained pie cherries (save juice for glaze). Bake 35 to 45 minutes at 350°. When cool, serve with Cool Whip.
CHERRY GLAZE:
1 C. cherry juice and water
1 T. cornstarch
Red coloring, if desired
Bring to boil; cool. To serve, pour over Cool Whip.
Ingredients
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1 tablespoon butter or margarine
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1 cup Sugar
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1 teaspoon soda
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1/4 teaspoon salt
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2 Eggs
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1 cup sifted flour
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1/2 cup chopped nuts
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1 can pie cherries (sour)
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Cool Whip
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