Cherry Cake

½ cup butter or margarine

1 cup sugar

2 eggs

3 Tbs sour cream or milk

2 cups sifted flour

1 tsp baking soda

½ tsp salt

2 tsp.cinnamon

1 cup canned sour cherries and juice (save rest of juice)

Preheat oven to 350°. Grease and flour three 8-inch cake pans.

Cream together butter and sugar. Add eggs one at a time, beating after each addition. Stir in sour cream/milk. Sift together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add cherries and juice; stir until mixed. Pour equally into cake pans.

Bake for 25 to 30 minutes. Cool 5 minutes; Turn out onto cake racks. Cool completely. Frost the cake with 7-minute frosting. Substitute cherry juice for part of the water in the frosting.

Yield: one three layer cake.

Momma