*I originally made this in 2003, and several times after that. I have NOT made it with the newer downsized cake mixes*
White Chocolate Cherry Cake
shortening -- for greasing pans
flour -- for dusting pans
6 ounces white chocolate chips
1 package white cake mix
2/3 cup water
1/3 cup oil
3 large eggs
2 large egg whites
4 tablespoons cornstarch
4 tablespoons sugar
2 cans dark sweet cherries
16 ounces heavy whipping cream
1/2 cup powdered sugar
oven to 350. Grease and flour 3 9" cake pans. Set aside. Place mixing
bowl and beaters in freezer for later use in making frosting. Melt white
chocolate over double boiler. Place cake mix, water, oil, eggs and egg
whites in mixer bowl. Pour in slightly cooled white chocolate. Blend on
low for 1 minute. Scrape down bowl and beat for 2 mins more. Batter
should look well blended. Divide evenly among prepared pans. Bake until
cakes are golden brown and spring back when touched, about 25 mins.
Remove from oven and place on racks to cool for 10 mins. Invert onto
racks to cool completely.
For Filling: Mix cornstarch and sugar
in 2 quart saucepan. Drain cherries, reserving syrup. Add enough water
to reserved cherry juice to make 2 cups. Stir into sugar-cornstarch
mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil 1 minute. Cool to lukewarm. If desired, dip some cherries into
sauce and reserve for garnish. Chop remaining cherries and stir into
syrup. Spread generous amount between cake layers, place in refrigerator
to chill for 20 mins.
Frosting: Using chilled bowl and beaters,
whip cream with powdered sugar until soft peaks form. Add cherry filling
to desired color/texture. Reserve remaining syrup for another use.
Frost cake, garnish with reserved whole dipped cherries and white
chocolate curls if desired.
"Adapted from 3
recipes, combined into one. Cake recipe from Cake Mix Doctor, filling
from betty crocker, and frosting from Tiramisu recipe"