Very Cherry Cake & Frosting

1 c. margarine, softened
1 3/4 c. splenda/sugar
2 T. maraschino cherry juice
1/2 t. vanilla
3 c. SR flour
1 c. buttermilk
5 egg whites, beaten stiff
1 c. finely chopped maraschino cherries
Cream cheese-cherry frosting (recipe below)

Preheat oven to 350 degrees. Spray 3 round baking pans. In large bowl, beat margarine and sugar/splenda at medium speed until fluffy. Add cherry juice and vanilla. Beat well. Gradually add flour to margarine mixture, alternating with buttermilk, beginning and ending with flour. Beat well. Gently fold in beaten egg whites until smooth. Gently stir in cherries. Spoon batter evenly into pans. Bake for 20-25 minutes. Cool in pans 10 minutes. Cool completely on wire racks. Spread frosting in between layers and on top & sides of cake. Garnish with more cherries if desired.

Cream Cheese-Cherry Frosting

8 oz. cream cheese, softened
3/4 c. margarine, softened
1/4 c. maraschino cherry juice
2-3 c. confectioners sugar or splenda blend

In a large bowl, beat cream cheese and margarine until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake. YUM!