Yellow Layer Cake With Cherry Frosting 1
Ingredients
2 1/2 C. sifted unbleached flour
2 C. sugar
1 tsp. baking powder
1 tsp. baking soda
2/3 C. butter or regular margarine
3 large eggs
1 C. sour milk
Creamy cherry frosting
5 1/2 C. sifted confectioners sugar
3/4 C. butter or regular margarine, softened
6 Tbsp. maraschino cherry juice
2 drops red food coloring
1/2 tsp. vanilla extract
1/4 C. chopped red maraschino cherries
Cooking Instructions
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 oven for 25 minutes or until the cake tests done. (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 top and spread the sides and top with the remaining frosting. Creamy cherry frosting: Combine the sifted confectioners sugar, butter, juice, food coloring and vanilla 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. To sour milk, place 1 Tbls. vinegar in a measuring C. and add enough milk to make 1 C..
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