Cherry Chip Cake

A friend recently requested a cherry chip cake for her birthday.  I was more than happy to bake it for her.  She asked for pink frosting - how could I not use the Pillsbury frosting that even included pink sugar sprinkles?  Don't have cake flour?  No problem, see What Your Recipe Don't Tells You - Flour.

3 c  Cake Flour
1/2 t  Salt
1 3/4 c  Sugar
1 1/2 t  Vanilla
10 oz Maraschino Cherries
2 1/2 t  Baking Powder
1 1/2 Sticks Butter
2 lg Eggs
1/2 c  Maraschino Cherry Juice
1/2 c  1% Milk

Heat oven to 350 degrees.  Grease and flour a 9 x 13 oblong OR two 9 x 3 round pans.  Set aside.

Put a colander over a bowl, turn cherry jar upside down and let drain while preparing batter.

Stir together flour, baking powder and salt together.  

In separate bowl, cream butter and sugar.  

Add eggs, one at a time, and vanilla, mixing well after each.  

Squeeze all juice out of cherries then chop the cherries.  If you have more than 1/2 cup juice, decrease milk amount.

Add cherry juice to egg mixture.  

Add flour mixture, mix well.

Add milk and mix until combined.  

Fold in chopped cherries.

Pour into pan(s).

Bake until toothpick comes out clean (20 - 25 minutes for round pans,
35 - 40 minutes for oblong).

Cool completely and frost.