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1
Sift the flour, sugar, baking powder and baking soda together, in a large bow.
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2
Add the butter, eggs and sour milk.
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3
Beat, with an electric mixer set at low speed, for 1/2 minute to blend.
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4
Increase the mixer speed to medium and beat for an additional 3 minutes.
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5
Pour the batter into two greased and waxed paper lined 9-inch cake pans.
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6
Bake in a preheated 350F (180C).
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7
oven for 25 minutes or until the cake tests done.
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8
(Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake.
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9
If it comes out clean, it is done.)
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10
Cool in pans on racks for 10 minutes.
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11
Remove from the pans and finish cooling to room temperature.
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12
Spread the top of one layer with the Creamy Cherry Frosting.
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13
Sprinkle with all of the chopped cherries.
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14
Place the second layer on topw and spread the sides and top with the remaining frosting.
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15
CREAMY CHERRY FROSTING Combine the sifted confectioners sugar, butter, juice, food coloring and vanilla extract in a bowl.
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16
Beat with an electric mixer at medium speed until smooth and creamy.
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17
Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency.
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18
NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup.
