Shirley Temple Cake
1 Pillsbury Moist Supreme Classic White Cake Mix
1 1/4 cup Cherry 7-up (diet should be fine)
1/3 cup vegetable oil
4 egg whites
Preheat oven to 350ºF. Grease a 9x13 inch cake pan. Blend all the ingredients for two minutes on medium speed. Pour the batter into prepared pan. Bake about 32 minutes or until a toothpick comes out clean. Cool completely before frosting.
Whipped Cherry Buttercream
4 cups powdered sugar
1/3 cup maraschino cherry juice
1 teaspoon vanilla
1 1/2 sticks cold butter (3/4 cup)
Combine the sugar, juice, and vanilla. Beat until combined. Cut the cold butter into chunks and add a little at a time, beating well after each addition. Continue to beat for 3 minutes on high speed until all the butter is incorporated and frosting is fluffy.
Frost cake and garnish with whipped cream and maraschino cherries.
1 Pillsbury Moist Supreme Classic White Cake Mix
1 1/4 cup Cherry 7-up (diet should be fine)
1/3 cup vegetable oil
4 egg whites
Preheat oven to 350ºF. Grease a 9x13 inch cake pan. Blend all the ingredients for two minutes on medium speed. Pour the batter into prepared pan. Bake about 32 minutes or until a toothpick comes out clean. Cool completely before frosting.
Whipped Cherry Buttercream
4 cups powdered sugar
1/3 cup maraschino cherry juice
1 teaspoon vanilla
1 1/2 sticks cold butter (3/4 cup)
Combine the sugar, juice, and vanilla. Beat until combined. Cut the cold butter into chunks and add a little at a time, beating well after each addition. Continue to beat for 3 minutes on high speed until all the butter is incorporated and frosting is fluffy.
Frost cake and garnish with whipped cream and maraschino cherries.
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