+For the cake:
°3 c sifted cake flour
°2½ cup baking powder
°1 t of salt
°1 c unsalted butter
° Half a cup of vegetable ghee
°1½ cup sugar
°Half a c of maraschino cherry juice
°Half a c of whole milk
°1/2 t of almond extract
°16 cherries, cut into 8
°5 egg whites
+To make frost:
°8 oz (1 piece) cream cheese
°½ c butter
°Half a cup of maraschino cherry juice
°6 cups of icing sugar
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For the cake:
Preheat oven to 350°F, generously flour two cake pans with 9-inch round cake (line bottom with parchment paper, if desired) and set aside.
Sift flour, baking powder, also salt together in a bowl; Sit sideways.
Cream the butter, shortening and sugar in a bowl for five minutes, until fluffy.
Measure milk, almond extract and cherry juice together in a liquid measuring cup. Beginning and ending with the dry ingredients, add the wet and dry to the cream mixture. Beat well after each addition. Fold the icing.
Beat egg whites in a separate bowl. Add half the egg white to the mixture to lighten it. Stir in remaining egg whites until well blended.
Divide the mixture into the molds also bake in the oven for 30 to 35 minutes,
Cool cakes in pans on wire racks for 10 minutes.
To make the icing:
Beat butter, cream cheese and half the icing sugar. Add cherry juice.