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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No Rating
agless (109 discussions) on Jun 3, 2011 at 10:16 PM
Don't try it; it was awful. It's going in the garbage. I'll try the one here instead and a different pan and find an easier pound cake for my new cake pan.
No Rating
agless (109 discussions) on Jun 3, 2011 at 05:12 PM
I just made a pound cake in my new rose bundt cake pan. Instead of vanilla, I used instant white chocolate pudding, DH white cake mix, 4 egg whites, 1/2 cup oil, and a little too much water. I wanted it white, didn't have any white chocolate to make a better glaze so I made the closest thing I know to bakery frosting only so it would drizzle some. I happen to love bakery white cake and white frosting but not the new whipped stuff they're using. If and when I get it perfected, I'll submit the recipe. I made a gelatin custard with the 4 egg yolks; that turned out great.
No Rating
gdegolier (1 discussion) on Feb 13, 2011 at 11:08 PM
I made this for a planning meeting tonight. Everyone LOVED IT! Instead of the shavings and cherries on top, I did some lacy chocolate hearts with red and white chocolates melted and swirled. This did wonders for the Valentine theme. I will definitely be making this again. I have had to give others the recipe already.
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moakley (1 discussion) on Aug 31, 2010 at 10:12 AM
Used the recipe to make cupcakes and they turned out great. I frosted the cupcakess with a raspberry frosting, which was a great combination with the cake. My co-workers loved the cupcakes.
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suzanne1211 (6 discussions) on Aug 17, 2010 at 04:07 PM
This cake is simply awesome! I used raspberry preserves in between one layer and straw berry in the other. It was lick- the- plate good, especially if you like white chocolate
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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!!!
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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.
Comment by: YOFJAB (no discussions) on Oct 30, 2010 at 06:18 PM
What am I perceiving wrong? I am not a real baker but at looking at the pictures here and on other pictures --the layers look the same wether you using two 9 inch cake pans or three 9 in cake pans??
Comment by: fai (no discussions) on Nov 6, 2010 at 10:07 AM
keep in mind that when you make a really fancy cake for a fancy occasion, you level off all the layers so that they're straight across the top and all the same size. that's why the layers in this cake all look the same.
That said, Grocery Store Bakeries have been using the Whipcream/Coolwhip type frosting for their cakes and have them labeled differently than those that have been frosted using Butter Cream frosting (or what you're calling "Bakery Frosting"). If you need a good recipe for a "Classic Butter Cream" frosting feel free to message me and I'll be happy to share the recipe I use. Also, Duncan Hines does make and has available in most grocery stores a Butter Cream flavored frosting that you may want to check out as well. It's not "white" in color since it's going for more of the "butter" coloring, but it is a frosting that can be used on my different flavor of cakes. :-)