Instructions: Preheat oven to 350F. Cream butter and sugar, add vanilla. Sift flour with salt and 1 1/2 teaspoons baking powder and add alternately with the water to the butter mixture, beating well after each addition. Beat the remaining baking powder with the egg whites until stiff. Fold whites into mixture. Divide batter into two greased and floured 9-inch layer pans. Set aside.

To make the sauce, drain cherries well, reserving 3/4 cup of juice.

Add water if needed to make up the difference. Combine juice, cherries, sugar, and coloring. Heat to the boiling point. Pour hot cherry sauce over cake batter.

Bake for 35 minutes. Cool for 3 minutes. Turn upside down. Place layers so that the sauce is both filling and topping. Serve with whipped cream.

PIERCE, Charles, ed.

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