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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chantilly Cherry White Cake

If you want a cake with a red hue because of the cherry juice, dont strain, but cut back on the milk to equal the amount of juice you are adding.


For 6 people


  • Nonstick cooking spray
  • 2 cup(s) cake flour *
  • 1 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 1/2 cup(s) butter or margarine, room temperature
  • 1/4 cup(s) milk
  • 1/4 cup(s) sour cream
  • 1 teaspoon(s) almond extract
  • 3 egg whites
  • 1/2 cup(s) well drained Maraschino cherries, chopped finely

Chantilly Cherry White Cake Directions

  1. Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. In a large bowl, combine flour, sugar and baking powder; set aside. In another bowl, beat egg whites until stiff peaks form; set aside. In a third bowl, beat butter until smooth and creamy. Add milk, sour cream and extract to butter until well incorporated. Add milk mixture to flour mixture and beat on low speed until blended well. Fold in the egg whites completely, then fold in the cherries. Pour into prepared pan and bake 35-37 minutes, or until it springs back in the middle when touched. Remove from oven to cool completely before frosting with your favorite icing. I used simple white frosting tinged with more almond extract.
  2. * If you don't have cake flour, simply use 1 3/4 cups all-purpose flour, minus 3 tablespoons. Add 3 tablespoons cornstarch. Cake flour(or the above substitution) keeps this cake light and super springy