2 1/2 c Sifted Unbleached Flour 2/3 c Butter Or Regular Margarine
2 c Sugar 3 lg Eggs
1 ts Baking Powder 1 c Sour Milk
1 ts Baking Soda
CREAMY CHERRY FROSTING
5 1/2 c Sifted Confectioners Sugar 2 Drops Red Food Coloring
3/4 c Butter Or Regular 1/2 ts Vanilla Extract
Margarine, Softened 1/4 c Chopped Red Maraschino
6 tb Maraschino Cherry Juice Cherries
Sift the flour, sugar, baking powder and baking soda together, in a
large bow. Add the butter, eggs and sour milk. Beat, with an
electric mixer set at low speed, for 1/2 minute to blend. Increase
the mixer speed to medium and beat for an additional 3 minutes. Pour
the batter into two greased and waxed paper lined 9-inch cake pans.
Bake in a preheated 350 degree F. oven for 25 minutes or until the
cake tests done. (Note: The standard test for doneness, is to try a
cake tester or wooden pick near the center of the cake. If it comes
out clean, it is done.) Cool in pans on racks for 10 minutes. Remove
from the pans and finish cooling to room temperature. Spread the top
of one layer with the Creamy Cherry Frosting. Sprinkle with all of
the chopped cherries. Place the second layer on topw and spread the
sides and top with the remianing frosting. CREAMY CHERRY FROSTING
Combine the sifted confectioners sugar, butter, juice, food coloring
and vanilia extract in a bowl. Beat with an electric mixer at medium
speed until smooth and creamy. Add 1 more Tbls of cherry juice, if
necessary, to make the frosting into a spreading consistency.
NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add
enough milk to make 1 cup.
From The Home Journal’s Complete Home Baking Book
Yields
12 servings