Recipe: Yellow Layer Cake with Creamy Cherry Frosting (1979)

YELLOW LAYER CAKE WITH CREAMY CHERRY FROSTING

FOR THE CAKE:
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*
FOR THE 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

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and wax paper lined 9-inch cake pans.

Sift the flour, 2 cups 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 prepared 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 top and spread the sides and top with the remaining frosting.

TO MAKE THE CREAMY CHERRY FROSTING:
Combine the sifted confectioners sugar, butter, juice, food coloring and vanilla extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbsp of cherry juice, if necessary, to make the frosting into a spreading consistency.

*To sour milk, place 1 Tbsp vinegar in a measuring cup and add enough milk to make 1 cup.

Source: The Home Journal's Complete Home Baking Book, 1979
Ladies Home Journal