Yellow Layer Cake With Cherry Frosting
The Home Journal's Complete Home Baking Book Copyright 1979
Butter Or Margarine
-----CREAMY CHERRY FROSTING-----
Butter Or Margarine,
Maraschino Cherry Juice
Red Food Coloring
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.
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.
To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup.