Prep Time: 45 min
Cook Time: 35 min
Makes: 16 servings
| • | Pillsbury Baking Spray with Flour |
| • | 6 ounces white chocolate |
| • | 2 1/2 cups White Lily® Enriched Bleached 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, softened |
| • | 4 large egg whites |
| • | 1 teaspoon vanilla extract |
| • | |
| WHITE CHOCOLATE FROSTING |
| • | 8 ounces white chocolate |
| • | 12 ounces cream cheese, softened |
| • | 3/4 cup butter, softened |
| • | 1 teaspoon vanilla extract |
| • | 3 cups powdered sugar |
| • | 2 cups Smucker's® Cherry Preserves |
| • | 3/4 cup sliced almonds |
| 1. | HEAT oven to 350°F. Coat two 9-inch round pans lightly with flour no-stick cooking spray. Line bottom of pans with parchment paper. Coat paper with flour no-stick cooking spray. |
| 2. | MELT 6 ounces white chocolate over low heat or in microwave on MEDIUM (50% power) 2 to 4 minutes, stirring every minute. Cool and set aside. |
| 3. | COMBINE flour, granulated sugar, salt and baking soda in large bowl. Add buttermilk and butter; mix on low speed until dry ingredients are completely moistened. Stir in melted white chocolate. |
| 4. | BEAT egg whites in clean bowl until stiff peaks form. Fold batter into egg whites. Spread batter evenly in pans. Tap pans on counter several times to remove air bubbles. |
| 5. | BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes. Remove from pans; cool completely on wire rack. |
| | WHITE CHOCOLATE FROSTING |
| 1. | MELT 8 ounces white chocolate over low heat or microwave on MEDIUM (50% power) 2 to 4 minutes, stirring every minute. Cool. |
| 2. | BEAT cream cheese in large bowl until smooth; gradually beat in chocolate. Add butter and vanilla; blend thoroughly. Gradually add powdered sugar; beat until smooth and fluffy. |
| | ASSEMBLY |
| 1. | SLICE each layer in half to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup frosting, then 1/2 cup preserves. Repeat with 2 more layers. Spread preserves on top. Frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle almonds over top of cake. Refrigerate until ready to serve. |
Nutritional Information Per Serving:
Serving Size (1/16), Calories 690 (Calories from Fat 290), Total Fat 32g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 65mg, Sodium 270mg, Total Carbohydrate 92g (Dietary Fiber 1g, Sugars 64g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.