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 half 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 23 cm cake pans. Bake in a preheated 180ºC . 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