Cherry Layer Cake with Cherry Cream Cheese Frosting


+For cake:
°3 c sifted cake flour
°2½ tsp baking powder
°1 tsp of salt°
°⅓ cup unsalted butter, room temperature
°⅓ cup vegetable shortening
°1½ cups sugar
°¼ c maraschino cherry juice
°¾ c whole milk
°¼ tsp almond extract
°16 maraschino cherries, cutting to 8
°5 egg whites, room temperature, beaten stiff
+For the Frosting:
°8 oz  cream cheese
°¾ c (1½ sticks) butter
°¼ cup maraschino cherry juice
°6 cups icing sugar
For the cake:
Preheat oven 350 degrees F. Generously grease and flour two 9-inch round cake pans (line bottom with parchment paper, if desired) and set aside.
Sift flour, baking powder and salt together in medium bowl; put aside.
Cream butter, shorte & sugar in a large bowl to fluffy, about five minutes.
Measure milk, almond extract and cherry juice together in a liquid measuring cup. Starting and ending with the dry ingredients, alternately add the wet and dry ingredients to the creamed mixture. Beat well after each addition. Stir in the cherries.
Beat the egg whites firmly in a separate bowl. Fold ⅓ of the egg whites into the batter to lighten it. Stir in remaining egg whites until well blended.
Divide the batter into the pans and bake for 30 to 35 minutes, or until springy to the touch.
 Using a thin knife, gently loosen the edges and return to the racks. Cool to room temperature.
For the Frosting:
Cream the butter and cream cheese together with half the icing sugar. Add cherry juice. Stir in enough remaining icing sugar to achieve desired taste and consistency.

Enjoy !