2 1/2 c  Sifted Unbleached Flour

      2 c  Sugar

      1 ts Baking Powder

      1 ts Baking Soda

    2/3 c  Butter Or Regular Margarine

      3 lg Eggs

      1 c  Sour Milk

---------------------------CREAMY CHERRY FROSTING---------------------------
  5 1/2 c  Sifted Confectioners Sugar

    3/4 c  Butter Or Regular

           Margarine, Softened
      6 tb Maraschino Cherry Juice

      2    Drops Red Food Coloring

    1/2 ts Vanilla Extract

    1/4 c  Chopped Red Maraschino

           Cherries
  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