WHITE CHOCOLATE CHERRY CAKE

By rmille6277

Iris Riggs Tolley

Ingredients

• WHITE CHOCOLATE FROSTING:
• 3 (2 ounce) squares white chocolate
• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup butter or margarine
• 4 egg whites
• 1 teaspoon vanilla
• Frosting (recipe follows)
• 2 cups cherry preserves/jelly
• 3/4 cup sliced almonds
• -
• 4 (2 ounce) squares white chocolate
• 4 (3 ounce) packages cream cheese, softened
• 3/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 3 cups confectioners' sugar

Preparation

Step 1

Preheat oven to 350deg. Grease two 9 inch round pans. Line bottom of pans with waxed paper cut to fit. Grease the paper and flour pans.
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Melt 3 squares white chocolate over low heat or microwave on medium (50 percent power) for 2 to 4 minutes, stirring several times. Cool and set aside.
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Thoroughly combine flour, sugar, salt and soda in large mixer bowl. Add milk and butter or margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium speed 2 minutes. Add unbeaten egg whites and vanilla and beat well. Add melted chocolate and blend thoroughly. Evenly spread batter into prepared pans. Tap pans on counter several times to remove air bubbles.
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Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. (This cake does not develop the typical brownness.) Cool on wire rack 15 minutes before removing from pans. Finish cooling on wire rack.
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Prepare frosting as follows:
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WHITE CHOCOLATE FROSTING:
Melt 4 squares white chocolate over low heat or microwave on medium (50 percent power) for 2 to 4 minutes, stirring several times. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla and blend thoroughly. Gradually add sugar and beat until smooth and fluffy.
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Melt 4 squares white chocolate over low heat or microwave on medium (50 percent power) for 2 to 4 minutes, stirring several times. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla and blend thoroughly. Gradually add sugar and beat until smooth and fluffy.

TO ASSEMBLE CAKE: Slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds. Spread with 3/4 cup frosting.
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Repeat with 2 more layers. Top with layer and spread with remaining preserves. With remaining frosting, frost sides of cake or mound a border around top edge of cake. Sprinkle with remaining almonds.
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Refrigerate until served. Store in refrigerator. Yield: 16 servings.