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Cherry Vanilla Cake

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Cherry Vanilla Cake

Directions

  1. Preheat oven to 350 degrees F. Grease and flour 2 8x1 1/2-inch round cake pans; set aside.
  2. Drain juice from cherries, reserving juice (about 3/4 cup juice). Remove any stems from cherries. Chop the cherries and place in a small mixing bowl (you should have about 1 cup chopped cherries).
  3. In a small bowl, stir together 1/2 cup of the cherry juice, milk, and vanilla; set aside.
  4. In a large mixing bowl whisk together 2 1/2 cups of the flour, sugar, baking powder, and salt. Add the milk mixture and the butter. Beat on low speed until combined. Beat on medium speed for 1 minute, scraping sides of bowl. Add 2 egg whites and beat on medium speed for 30 seconds. Add the remaining egg whites and beat for 30 seconds more.
  5. Add 2 tablespoons flour to the cherries and toss to coat. Fold cherries into batter. Divide batter between prepared pans, spreading evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Frost with Pink Ginger Buttercream.

Pink Ginger Buttercream

Directions

  1. In a very large mixing bowl beat the butter on medium speed until creamy. Reduce speed to low and gradually add 6 cups powdered sugar until combined and smooth. Add the cherry juice, vanilla, salt, and ginger and beat until combined. If frosting is too thin, add more powdered sugar, 1/2 cup at a time. Chill, if necessary, until firm enough to spread.

Nutrition Facts (Cherry Vanilla Cake)

  • Per serving:
  • 831 kcal cal.,
  • 43 g fat
  • (27 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 112 mg chol.,
  • 756 mg sodium,
  • 110 g carb.,
  • 1 g fiber,
  • 76 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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