Pink Azalea Cake

Make your white cake mix. Divide the batter in half and color one half a fun, bright azalea pink. Bake the two pans as you normally would.

While your cake is baking, toast your nuts in the oven for 10 minutes or until you begin to smell them. Remove and let them cool.

While your cake is cooling, prepare your filling. Chop the nuts finely and stir into cherry pie filling. Stir in Kirsch. If the cherries are whole, mash them down a bit with a fork to make a smoother filling.

For Seven Minute Frosting: In the top of a double boiler, combine sugar, water, egg whites, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds.

Place the upper pan over gently boiling water (upper pan should be near but not touching water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or till stiff peaks form (tips stand straight).

Remove from heat. Add vanilla. Add a couple of drops of food coloring to get the desired pink color you want. Beat frosting for 2 to 3 minutes more or till the frosting is of spreading consistency.

Cut each cake layer horizontally. Spread a thin layer of the filling between each layer so you have 4 cake layers ad 3 layers of filling.

Frost the cake with the frosting, creating billows and swirls on top of the cake. Dot the top with the cherries (with the stems still attached if you can) and a few nut halves. Let a chill for 30 minutes or so to set before cutting.