SHIRLEY TEMPLE CAKE
SHIRLEY TEMPLE CAKE
INGREDIENTS:
— 1 (16 oz (ca. 605 g)) box white cake mix
— 1 ¼ cup cherry flavored lemon-lime soda
— ⅓ cup vegetable oil
— 4 egg whites
— 4 cups powdered sugar
— ⅓ cup maraschino cherry juice
— 1 teaspoon vanilla extract
— 1 ½ sticks cold butter, cubed
— Whipped cream and maraschino cherries for garnish
INSTRUCTIONS:
Preheat oven to 350 °F. Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
Combine cake mix, vegetable oil, egg whites, and cherry lemon-lime soda. Pour batter into the prepared baking dish and bake for 25-35 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Remove cake from oven and cool completely before frosting.
To make frosting, mix powdered sugar, cherry juice, and vanilla extract in a bowl. Slowly add butter and beat until mixture is smooth and fluffy. Spread frosting over cooled cake.
To serve, add a dollop of whipped cream and top with a maraschino cherry.
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