Shirley Temple Cake

 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 a few minutes at medium speed. Pour the batter into the cake pan. Bake about 30 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 the buttercream is fluffy.

Frost cake and garnish with whipped cream and maraschino cherries.