*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Sifted Unbleached Flour
    2       c            Sugar
    1       t            Baking Powder
    1       t            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
   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 Copyright 1979
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