2 1/2 c Sifted Unbleached Flour
2 c Sugar
1 ts Baking Powder
1 ts Baking Soda
2/3 c Butter Or Regular Margarine
3 lg Eggs
1 c Sour Milk
-CREAMY CHERRY FROSTING-
5 1/2 c Sifted Confectioners Sugar
3/4 c Butter Or Regular
Margarine, Softened
6 tb Maraschino Cherry Juice
2 Drops Red Food Coloring
1/2 ts Vanilla Extract
1/4 c Chopped Red Maraschino
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