Preheat oven to 350 degrees F. Grease and flour (3) 8 inch cake pans.

In a large bowl, cream butter and sugar until light and fluffy. Stir in egg, egg whites, sour cream, baking powder, and vanilla until combined.

Stir in milk and cherry juice.

Gradually add flour a little at a time until just combined. Do not overmix.

Fold in mini chocolate chips.

Evenly divide batter between 3 cake pans. Bake for 24-26 minutes until a toothpick inserted in the center comes out clean.

Cool in pan for 5-10 minutes. Remove to wire wracks to cool completely.

<b> For the Cherry Frosting </b>

In a large bowl, combine butter and shortening until light and fluffy.

Add powdered sugar a little at a time. Alternate with cherry juice as needed until you reach your desired consistency.

Smoothly spread bottom layer with around ½ cup of frosting. Top with second layer.

Spread around ½ cup of frosting over the second layer. Top with final cake layer.

Spread remaining icing on sides of cake using an offset spatula.

Pipe with additional icing on top of cake if desired. Top with maraschino cherries and mini chocolate chips if desired.