Yellow Layer Cake with Cherry
Frosting
2 1/2 cups Sifted Unbleached Flour
2 cups Sugar
1
teaspoon Baking Powder
1 teaspoon Baking Soda
2/3 cup Butter
Or Regular Margarine
3 large Eggs
1 cup Sour
Milk
-----CREAMY CHERRY
FROSTING-----
5 1/2 cups Sifted Confectioners
Sugar
3/4 cup Butter Or Regular
Margarine -- Softened
6
tablespoons Maraschino Cherry Juice
2 Drops Red Food
Coloring
1/2 teaspoon Vanilla Extract
1/4 cup Chopped Red
Maraschino
Cherries
Sift the flour, sugar, baking powder
and baking soda together, in a large bowl.
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.
Cakes
and Bakery Delights Recipes