1. Preheat oven to 350°F. Grease and flour 13×9×2-inch pan.
2. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling.
3. For Decorator Frosting, combine confectioners' sugar, shortening, water, non-dairy powdered creamer, vanilla extract and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add more confectioners' sugar to thicken or water to thin frosting as needed. Reserve 2 cups frosting. Tint remaining frosting with red food coloring.
4. Cut frozen cake and arrange as shown in photo. Spread white frosting on cake. Mark candy cane stripes in frosting with tip of knife. Place star tip in decorating bag and fill with red frosting. To make stripes, arrange maraschino cherry halves and pipe red frosting following lines.
Tip
For a quick dessert, serve leftover cake pieces with sugared strawberries and dollops of whipped cream.
Candy Cane Cake
