Sift flour with salt and 1 1/2 teaspoons
of the 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.
Sauce: Drain cherries well, saving the juice. Measure 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 using sauce as both filling and topping.