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Categories:
white cake vanilla instant pudding egg whites water cooking oil white chocolate cherry preserves coloring whipping cream powdered sugar maraschino cherry whilte chocolate
Viewed: 17 - Published at: 8 years agoIngredients
- 18 14 ounces white cake mix
- 3 ounces vanilla instant pudding mix
- 4 egg whites
- 1 cup water
- 12 cup Crisco cooking oil
- 5 ounces finely chopped white chocolate
- 1 cup cherry preserves
- 8 drops red food coloring (optional)
- 2 cups whipping cream, chilled
- 2 tablespoons powdered sugar
- maraschino cherry, for garnish
- 1 ounce whilte chocolate shavings, for garnish
Method
- Preheat oven to 350*.Cut waxed paper circles to fit the bottoms of three 9" round cake pans.
- Grease bottoms and sides of pans.
- Line with waxed paper circles.
- to prepare CAKE:.
- combine cake mix, pudding mix, egg whites, water and oil in large bowl.
- Beat at medium speed with electric mixer for 2 minutes.
- Fold in chopped white chocolate.
- Pour into prepared pans.
- Bake at 350* for 18-22 minutes.
- Invert onto cooling rack.s.
- Peel off waxed paper.
- Cool completely.
- to prepare FILLING:.
- combine cherry preserves and food coloring, if desired.
- Stir to blend.
- to prepare FROSTING:.
- beat whipping cream in large bowl until soft peaks form.
- Add powdered 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 of cake with whipped cream.
- Decorate with maraschino cherries and white chocolate shavings.
- Refrigerate until ready to serve.
- TIP*****.
- to make white chocolate shavings, use sharp vegetable peeler to slices across square of chocolate.
