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Eggs, Dairy Cakes 12 Servings

INGREDIENTS

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 Eggs
1 c Sour Milk
5 1/2 c Sifted Confectioners Sugar
3/4 c Butter Or Regular
Margarine, Softened
6 T Maraschino Cherry Juice
2 Drops Red Food Coloring
1/2 t Vanilla Extract
1/4 c Chopped Red Maraschino
Cherries

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 611
Calories From Fat: 299
Total Fat: 33.8g
Cholesterol: 78.5mg
Sodium: 566.2mg
Potassium: 63.6mg
Carbohydrates: 74.2g
Fiber: 2g
Sugar: 34.6g
Protein: 5.4g


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