Categories: Cakes 
      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 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 
           Cherries 
  
  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