There is nothing I like better than a light and fluffy cake. But to be perfectly honest, while I have enjoyed many of the cakes I made from scratch, most of them have come out pretty much on the dense side. Now a box cake, yes I am going to make this statement public...Box cakes are my absolute favorite cakes. They are always light, fluffy and very moist, and you just can't beat them with regard to time and money. So anytime I can incorporate a box cake into a specialty cake, I am there!
I found this recipe on the Duncan Hines website, and it is really wonderful. We had our dear friends, Peggy and Ken with their son Trevor, over last night for a potluck dinner and I served this cake with coffee for dessert. Needless to say, everyone loved it. As a matter of fact I was getting a wee bit nervous that I wouldn't have a piece left to shoot for this post.
Here are the ingredients...
YOU WILL NEED 3 CAKE PANS
1 pkg. of Duncan Hines Moist Deluxe classic white cake mix
3.4 oz pkg of instant vanilla pudding and pie filling
4 large egg whites
1 cup water
1/2 cup vegetable oil
5 oz finely chopped white chocolate (I actually put the chocolate in a plastic bag and just pounded it with a meat tenderizer)
1 cup cherry preserves
For the frosting...
2 cups whipping cream, close to room temperature
Here's is where I departed from the original recipe...it called for 2 T. of confectioner's sugar but that was not sweet enough for my taste, so I bumped up the amount to about a 1/4 cup.
What to do...
1. preheat the oven to 350 and prepare the cakes pan with some cooking spray and flour.
2. Combine the first five ingredients in a large bowl and blend with a hand mixer for 2 minutes. Fold in the pounded chocolate and mix by hand.
3. Pour even amounts of batter into the three 9 inch prepared cake pans and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for about 15 minutes and then remove from pans and cool completely on a wire rack.
4. Beat the whipping cream until soft peaks form and then gradually add the confectioner's sugar and blend together.
5. Place one cake on plate and spread half of the preserves on top. Place second cake on top and spread the other half of the preserves on and then top with last cake and spread on the frosting.
6. I also melted some of the white chocolate and then spread it on the back of a jelly roll pan. I popped it into the freezer for about 10 minutes until it was solid and then broke it up into small pieces to garnish the cake.
Add a couple of maraschino cherries and
Special Note: A few of you requested the white chocolate cake with coconut and pecans recipe from my post Winter Warm Up~Teacups and Lace. This recipe can be modified to make the cake in that post by omitting the preserves and spread between the layers with the frosting and flaked coconut. Add chopped pecans to the batter and replace the white chocolate pieces on the top with more flaked coconut.
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