Ruby red cherries create a beautiful contrast against Duncan Hines Classic White Cake and white chocolate. Use your artistic flair to make this Delicate White Chocolate Cake the prettiest cakes you've ever seen.
- 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large egg whites
- 1 cup water
- 1/2 cup vegetable oil
- 5 oz finely chopped white chocolate
- 1 cup cherry preserves
- 8 drops red food coloring
- 2 cups whipping cream
- 2 tbsp confectioners' sugar
- Maraschino cherries
- 1 oz white chocolate shavings
- Preheat oven to 350ºF. Grease and flour lightly the bottoms and sides of 3 9-inch round pans.
- Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate. Pour into prepared pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
- Combine cherry preserves and food coloring, if desired. Stir to blend color.
- Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.
- To assemble, place one cake layer on serving plate. Spread 1/2 cup cherry preserves over cake. Place second cake layer on top. Spread with remaining preserves. Place third cake layer on top. Frost sides and top with whipped cream. Decorate with maraschino cherries and white chocolate shavings. Refrigerate until ready to serve.
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Rating:
s_davidbarnes (1 discussion) on Feb 17, 2010 at 03:06 PM
Made this for Valentine's Day and it was a HUGE hit! Thought I would also try making it with other fruit preserves. YUM-O!!!
Rating:
caripley (1 discussion) on Nov 30, 2009 at 10:01 AM
I made this cake for an after Thanksgiving family cookout and everyone just loved it! I'll make this again for the Christmas holidays.
