1 (18 ounce) package red velvet cake mix
8 egg whites
1/8 inch thick maraschino cherry
1 (15 ounce) can evaporated milk
1 cup vanilla ice cream
1 cup milk
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 tablespoon vegetable oil
4 (3 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
2 cups sprinkles
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Spray and flour two 9-inch round baking pans with vegetable oil spray. Set aside to cool.
In a large bowl, cream together the red velvet frosting and egg whites. Beat in the flour mixture until well blended. Beat in the milk, lemon extract and oil, then mix in the vanilla ice cream.
In a small bowl, beat cream cheese and vanilla until well blended. Mix in sprinkles. Spread into prepared pans, filling or batter just to cover.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately before serving, spray a baking sheet with cooking spray and place in the oven. Bake for an additional 15 minutes. Allow to cool completely.