1. Preheat oven to 350º.
2. In a large bowl add 4 eggs, 1 cup milk, 1 cup vegetable oil, 1 teaspoon vanilla extract. Mix to combine.
3. Into the same bowl, sift 3 ¼ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 2 ¼ cups sugar, and combine with a wooden spoon. Add all 1 cup chopped maraschino cherries and 1 cup chopped walnuts and enough cherry juice to dye batter as pink as you like. The additional cherry juice is optional, but why would you wanna skip that? Stir to combine, creating a gorgeous pink batter!
4. Butter a 13×9″ cake pan and line with parchment paper. Pour in batter and bake in a preheated oven for 45 minutes, or until a cake tester comes out clean.
5. You can use many other cake pan(s) here. She makes a gorgeous bundt cake, layer cake, or cupcakes! Just keep an eye on your cake as it bakes and remove when a cake tester comes out clean.
6. Remove cake from oven, and a cool on rack in pan. Once pan is cool enough. Use parchment paper to remove cake from pan and place cake back on rack to cool fully.
7. While the cake cools, let’s make the frosting. In the bowl of a stand mixer, add 1 cup (2 sticks) softened butter and 3 cups powdered sugar. Beat until soft and fluffy. Add 1 teaspoon vanilla and 2 tablespoons whipping cream (or other milks) and beat to combine.
8. Frost cake once it is completely cooled, and then decorate the top with whole maraschino cherries.
9. Slice, share and enjoy!
10. Cover cake with plastic wrap and store at room temperature or in the fridge, depending on how you like your leftover cake!

*Gluten free All-Purpose 1:1 flour can be used.

**Any non-dairy milk can be used.