c h e r r y d r e a m

2 1/2 cups sifted flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup butter or margarine
3 eggs
1 cup buttermilk

Frosting:
5 1/2 cups sifted confectioners' sugar
3/4 cup softened butter
6 tablespoons Maraschino cherry juice
2 drops red food coloring
1/2 teaspoon vanilla extract
1/4 cup chopped Maraschino cherries

Sift the flour, sugar, baking powder and baking soda together, in a large bowl. Add the butter, eggs and buttermilk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Beat for an additional 3 minutes at medium speed. Pour the batter into two greased and floured 9-inch cake pans. Bake in a preheated 350 degree oven for 25 minutes or until the cake tests done. Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling. Spread the top of one layer with the 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. Garnish with wholecherries if desired.

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 tablespoon of cherry juice, if necessary, to bring the frosting to a spreading consistency.