package DUNCAN HINES® Moist Deluxe® White Cake Mix
1
package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4
egg whites
1
cup water
1/2
cup vegetable oil
5
ounces finely chopped white chocolate
1
cup cherry preserves
8
drops red food coloring (optional)
2
cups whipping cream, chilled
2
tablespoons confectioners' sugar
Maraschino cherries for garnish
1
ounce white chocolate shavings for garnish
1. Preheat oven to 350°F. Cut waxed paper circles to fit bottoms of three 9-inch round cake pans. Grease bottoms and sides of pans. Line with waxed paper circles.
2. Combine cake mix, pudding mix, egg whites, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate. Pour into prepared pans. Bake at 350°F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Peel off waxed paper. Cool completely.
3. Combine cherry preserves and food coloring, if desired. Stir to blend color.
4. Beat whipping cream in large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.
5. 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 side and top of cake with whipped cream. Decorate with maraschino cherries and white chocolate shavings. Refrigerate until ready to serve.
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