Shirley Temple Cake

Shirley Temple Cake
1 hour to prepare serves 10-12

1 (16 oz) 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

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 prepared baking dish and bake for 25-35 minutes or until cake tester inserted in center of 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.