Ingredients 1 pkg 2-layer size German chocolate cake mix Cherry cola 1 1/2 tsp. ground ginger 1 tsp. finely shredded lime peel ICING 1/3 cup Butter 4 1/2 cups Powdered sugar (1 lb. box) 3 tbsp Milk 1 tsp Vanilla 2 tbsp Cherry spreadable fruit Red food coloring 10 dark sweet cherries with stems

Instructions
1. Preheat oven to 350 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. Prepare cake mix according to package directions except substitute cherry cola for the liquid called for and add ground ginger and lime peel. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.

2. Use a serrated knife to cut top of cake level. Trim edges of cake. Discard trimmed pieces. Cut cake in half lengthwise into two 13x4-1/2-inch rectangles. Place one rectangle on a serving platter. Spread with tinted icing. Top with second rectangle. Spread with white icing. Refrigerate cake for 1 hour or until icing is set. Wrap cake in plastic wrap. Refrigerate for 4 to 24 hours before serving. Top each slice with a cherry. Makes 10 to 12 servings.

Celebration Icing: This recipe is based a 1-lb. box (about 41/2 cups) of powdered sugar. In a medium mixing bowl beat 1/3 cup butter with electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar. Divide the mixture in half. To half of the recipe beat in 2 tablespoons cherry spreadable fruit and red food coloring to make a pink icing. Gradually beat in enough powdered sugar for spreading consistency. To remaining half add enough powdered sugar for spreading consistency.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.