Maraschino Cherry Cake

A favorite cake at our local trivia night.  Cherry Cake with Cherry Vanilla Frosting...YUM

Cake:
2 1/2 Cups Cake Flour
1 1/2 Cups Granulated Sugar
3 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Softened Butter
1/2 Cup Milk
1/4 Cup Maraschino Cherry Juice
16 Maraschino Cherries, finely chopped.
4 Large Egg Whites

Frosting:
2 Cups Softened Butter
8 Cups Powdered Sugar
1/4 Cup Maraschino Cherry Juice
1/4 Cup Heavy Cream
1 Tsp Vanilla

Heat oven to 350 degrees, Grease and flour two 9x3 or three 9x2 cake pans.  Set aside.

Sift together dry ingredients into the mixing bowl.  Add the butter, milk and cherry juice.  Beat at medium for 2 minutes.  Fold in the cherries.  Add the egg whites and beat for an additional two minutes.  Divide the batter between the cake pans.

Bake for 25 to 30 minutes or until the cake springs back when you touch the center of it.  Put the pans on a rack and cool for 5 minutes then remove from pans and cool completely.

While cooling, in a mixing bowl, whip the butter for 2 - 3 minutes until it is almost white in color.  Add the powdered sugar, cherry juice, heavy cream and vanilla.  Beat on low until well combined.

Once the cakes are cool, place on a cake plate.  Put a layer of frosting on top of the cake.  Place the next cake, frost.  If you used 2 inch pans, place the last layer.  Once all layers are stacked, frost the top and sides.  Top with additional cherries for decoration, if desired.