Recipe: Pink Lemonade Cake and Lemonade Chiffon Cake with Lemon Glaze (not angel food cakes) For Shelly

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.

LEMONADE CHIFFON CAKE
Use optional ingredients listed to make this a special occasion cake.

5 to 6 egg whites from jumbo eggs (at room temperature)
Pinch of cream of tartar
1 (18.25 ounce) box yellow or white cake mix
3 egg yolks (at room temperature)
2 cups water
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup thawed frozen lemonade concentrate, undiluted
1 tablespoon grated lemon peel
Lemon Glaze
Coconut tinted pale green*
Jelly beans and other small spring-style pastel candies*

In a deep medium bowl, beat egg whites with cream of tartar until very stiff, but not dry, peaks are formed; set aside. In a large bowl, combine cake mix, egg yolks, water, oil, lemon juice, and lemonade concentrate, mixing at low speed of an electric for 30 seconds. Increase speed to medium and beat 2 minutes. Carefully fold in beaten egg whites and lemon peel, mixing thoroughly but gently. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated slow oven (325 degrees F) for 50 to 55 minutes or until cake tester inserted in the center comes out clean. Immediately invert cake in pan on the neck of a glass bottle for 1 hour; after 1 hour, remove cake from pan. While cake is baking, combine coconut and food coloring in a medium bowl, tossing lightly to evenly color coconut; set aside. When cake is completely cool, arrange on a serving plate. Prepare glaze. Drizzle warm glaze over top of cake, allowing glaze to run down the sides of the cake; allow glaze to set.

*If decorating for a special spring occasion, arrange 3 to 4 nests of tinted coconut, evenly spaced, atop cake. Arrange jelly beans or other small candies in coconut nests. May decorate top of cake with additional small seasonal decorations, if desired. May also fashion a handle out of pipe cleaners and a bow out of formable ribbon and attach to cake, if desired.

Lemon Glaze
About 2 cups confectioners' sugar, sifted
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Warm water, as needed

In a small bowl, combine the first 3 ingredients, beating with a wire whisk until smooth. Gradually add a few drops of water at a time, beating well until desired consistency is achieved; glaze should be slightly runny.