Maraschino Cherry Cake

INSTRUCTIONS
1. Preheat the oven to 350 degrees and grease and flour 2- 9 inch heart-shaped pans ( or choose another in the notes section.
2. In a large bowl add the flour, sugar, baking powder, and salt. and whisk together. Add the shortening to that bowl and set it aside.
3. In another bowl add the milk, cherry juice, and extracts.
4. Pour that into the bowl with shortening and flour mixture and using an electric mixer beat for 2 minutes all together until blended evenly.
5. Add the egg white then beat for 2 more minutes.
6. Fold in the cherries.
7. Pour into two 9-inch greased and floured heart-shaped pans ( or use round pans) and bake for 25 to 30 minutes ( use the toothpick method to check if it comes out clean..
8. Note: If you want to do a sheet cake it will take around 45 minutes.
9. Bundt pan for 55 to 60 minutes.
10. Butter Cream Frosting Instructions:
11. In a deep bowl add the butter with powdered sugar slowly beating together with the milk, and cherry juice until light and fluffy using a hand mixer. Stir in the extract or choice (vanilla or almond) at the end, and add more drops of milk if necessary to make a smooth easy-to-spread frosting.
12. 7-Minute Frosting Instructions:
13. Place the 1 cup sugar,1/4 teaspoon salt,1/2 teaspoon cream of tartar,2 egg whites, and 3 tablespoons water ingredients all in a heavy-duty stainless 3-quart sized pot, not the vanilla.
14. Turn the stove on to low heat and beat using an electric mix constantly for 7 minutes or until the frostings form fluffy and stiff peaks.
15. Remove from heat stir in the food coloring if using and vanilla.
16. Decorate with cherries.
PREP: 10 min, TOTAL: 40 min, SERVINGS: 24