To prepare the cake:
Preheat the oven to 350°F/180°C. Butter the inside of a 9x13-in. cake pan.
Combine the flour, baking powder and salt in a bowl and set aside.
In the bowl of an electric mixer fitted with a flat paddle, cream the butter and shortening on medium speed for 2 minutes. Add the sugar and beat for 1 minute or until light and creamy. Scrape the inside surface of the bowl.
Whisk together the eggs, egg whites, milk, vanilla and almond extracts in a separate bowl.
Reduce the mixer speed to low and pour in 1/3 of the egg mixture into the bowl; mix to combine.
Add 1/3 of the flour mixture and mix to combine. Repeat the process two more times ending with the flour mixture. Scrape the inside surface of the bowl and mix one minute.
Fold in the chocolate chips and chopped cherries with a rubber spatula. Pour the cake batter into the prepared pan and spread the batter into an even layer.
Bake the cake on the middle rack of the oven for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack and cool the cake completely.
Frost the cake with Chocolate Frosting, decorate as desired, slice and serve.
To prepare the frosting:
In heavy saucepan, combine the butter, milk, vanilla and cocoa powder; heat over medium heat, stirring continuously, until the mixture is smooth.
Remove the pan from the heat. Whisk in the confectioners’ sugar 1/2 c. at a time, mixing until smooth after each addition.
As included with our Simply Calphalon Nonstick Bakeware 9x13-in. Cake Pan SKU 1758082 / 1685304251