Cherry Chip Cake

Kathy found this recipe in May of 2017 and made in a bundt pan for Jen and Don's 10th wedding anniversary dinner.  Cherry chip has always been Jen's favorite!

For the Cake

• 1 cup unsalted butter, softened
• 1 1/2 cups raw sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3/4 cup maraschino cherries, stems removed and finely chopped

For the frosting 

• 1 1/2 cups unsalted butter, room temperature
• 3 cups confectioners sugar
• 1 teaspoon pure vanilla extract

1. Preheat oven to 325, then heavily grease and flour two 9-inch round cake pans, or tube pan or bundt pan.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the eggs, vanilla, and oil and beat until well combined.
4. In a separate medium bowl, sift the flour, baking powder, and salt.  Gradually add the dry ingredients into the mixing bowl at low speed until the flour is just combined.  Add the milk and mix until the batter is smooth.
5. Using a spoon or rubber spatula, stir in the maraschino cherries.  Evenly distribute batter into the two 9-inch pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Remove the cakes from the oven and let them cool completely, then flip each onto a cooling rack.  At this point, either slice the cake in half to make a four-layer cake or let it remain a two layer cake.
7. While the cake cools, make the forsting.  In the bowl of a stand mixer with the whisk attachment, add all the ingredients and whisk until light and fluffy, about 8 minutes.
8. Frost the cake as desired and garnish with fresh cherries.