Instructions:

Pink Lemonade Cake

1 (18.25 ounce) box white cake mix
2 egg whites
1 egg
2 tablespoons oil
3 tablespoons grated lemon zest; divided
1/2 cup coarsely chopped and drained
    maraschino cherries; about 25
1/4 cup sugar
1/4 cup lemon juice
2 cans (16 ounce each) vanilla frosting
Red food coloring
Maraschino cherries with stems

Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans.

In bowl at low speed beat cake mix, egg whites, egg, 1 1/3 cups water, oil and 1 tablespoon zest until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans. Sprinkle top of batter in each pan with 1/4 cup chopped cherries. Bake 32 to 35 minutes or until wooden pick comes out clean.

In pot combine 2/3 cup water with sugar and lemon juice. Over high heat bring mixture to boil; cook until syrupy, 7 to 9 minutes. Remove from heat; reserve. Cool cake layers in pans on racks 20 minutes; remove from pans. Return to racks set over paper towels. Using toothpick gently poke holes in cake tops. Brush lemon syrup over tops; cool completely. In bowl stir remaining zest into frosting and stir in food coloring to tint pink. Place one cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and sides of cake with remaining frosting. Garnish with cherries.

Yields 16 servings.