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Yellow Layer Cake with Cherry Frosting
Yield: 12 Servings

2 1/2 c sifted unbleached flour
2 c sugar
1 ts baking powder
1 ts baking soda
2/3 c butter
3 eggs
1 c sour milk

5 1/2 c sifted confectioners sugar
3/4 c butter, 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 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.

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