Cream sugar and crisco. Add eggs, flour, spices, soda and 5 T milk. Beat well.
Measure 1 C of cherries and pour juice in with cherries to measure 1 C. Save remaining cherry juice.
Pour the cherry juice into batter and mix. Fold in cherries.
Pour batter into 2 9" greased and floured cake pans. Bake at º350 for apx 25 minutes or till tooth pick comes out clean.
Cool cake completely on wire rack.
Cream together - margarine, sugar, crisco and vanilla. Heat pet milk just to boiling point - DO NOT BOIL. Turn mixer on high and add milk very slowly in a very thin stream until thick and creamy.
Frost cake and refrigerate for at least 4 hours prior to serving or overnight. Keep left over in refrigerator.