A super moist, three-layered, colorful pink and white cake. Great for Valentines Day or a little girl's birthday. Easy to make, too. Makes a pretty cake.
1 box white cake mix
1 cup water
⅓ cup vegetable oil
2 containers (16 ounces) vanilla frosting
2 or 3 drops red food coloring
Pink Sugar Sprinkles
Probably has lots of Calories, but since I made up this recipe, I am not sure.
Preheat the oven to 350 degrees. Add the cake mix, oil, eggs and water in an electric mixer. Beat on low speed for two minutes. Remove ¼ of the batter and place in a separate bowl. You will have two bowls of pink batter, one that will be two layers of pink and the other will be one layer of white.
Add ⅛ teaspoon (or less) of food coloring to each bowl and mix until you achieve your desired color. Line the bottom of the round cake pans with parchment paper and spray with oil so the cake will not stick.
Bake the cakes for 20 minutes or until a toothpick comes out clean. If you only have two round cake pans, cook two and then cook the third while the other two cool. Allow all three cakes to cool completely before stacking.
Add a few drops of red food coloring to the frosting until the frosting is pink.
When cooled, place the first pink layer on a cake stand and frost the top. Then add the second white layer and another layer of frosting. Then the third pink layer and frost. When the three layers are stacked and frosted, frost the sides of the cake.
Cut cherries in half, drain and pat dry. Place cherries around edge of cake to decorate. Sprinkle pink sugar sprinkles on top of cake in center of ring of cherries.