SO, first off I'll let you in on the delicious buttercream frosting recipe!

3 cups icing sugar
1/3 cup butter, or stick of margarine (softened)
2 teaspoons vanilla
3 ounces baking chocolate, melted. So this is about 3 individually wrapped squares!
3 tablespoons milk to make the end product more spreadable.
Maraschino cherries (juice)

Mix the icing sugar and butter first, adding in the vanilla and chocolate second. (For the cherry frosting just substitute some juice from a maraschino cerry canister for the chocolate. About 3 tablespoons should do it.)SOOOO Good!

And now the recipe for the cake batter. Since I wanted a heavier cake, I opted for splenda in place of sugar since I've learned through past mishaps that splenda = just fine for breads and most cakes, but when there are no egg yolks involved... cake no rise-y! ... MOVING on, haha. Here's the recipe for French Vanilla Cake...

First off, preheat to 350! And you'll need:

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 cup butter
1 1/3 cups splenda
1 1/4 teaspoons vanilla
3 egg whites
1 cup milk

Mix the butter, sugar, egg whites, and vanilla together. Combine the flour and baking soda in another bowl. Now alternate adding in the milk and flour, starting and ending with the flour! Put in greased and floured pans... you can divide this for a layered cake, or make a single layer! Bake for 25 minutes or so!

(I'm ashamed the batter didn't settle better, BUT what can ya do?!)

Annnnnd the finished product!

Kinda cute for Easter, no?