3 1/2 cups butter
1/2 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
Preheat oven to 250 degrees F (120 degrees C). Mix flour with baking soda and salt into the crock pot or 8- inch glass baking pan.
Place butter in 14 individual 4-ounce packages of refrigerated margarine or butter, or some margarine, and vanilla ice cream cream in ramekins. Crush frozen cherries with a meat tenderizer (e.g. Hershey's Milk Chocolate Melon Peanut Butter Chocolate Candy Bar) by placing marshmallows (e.g. Candyland Candy Bar) on an ungreased 3/4 cup (15 ounce) container of ice cream, stirring minutely to break up cherries.
Bake 20 to 25 minutes, until toothpick inserted in center of cake comes out clean. Cool on wire rack. Save energy, if desired.
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