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White Chocolate Cherry Cake

White Chocolate Cherry Cake

White Chocolate Cherry Cake
White Chocolate Cherry Cake
White Chocolate Cherry Cake
Recipe By:
White Chocolate Cherry Cake
  • ¼ lb. white chocolate, coarsely chopped
  • ½ c. boiling water
  • 1 c. butter, softened
  • 1 ¾ c. sugar
  • 4 large eggs
  • ½ t. vanilla extract
  • ½ t. almond extract
  • 2 ½ c. sifted cake flour
  • 1 t. baking soda
  • 1 c. buttermilk
  • 1 (21-oz.) can cherry pie filling
  • 1 c. light corn syrup
  • Pinch of salt
  • 2 egg whites
  • ¼ c. sifted powdered sugar
  • 1 t. almond extract
  1. Combine chocolate and water, stirring until it melts. Set aside.
  2. Beat butter with electric mixer until fluffy, gradually add sugar, beating well.
  3. Add eggs, one at a time, beating after each addition. Stir in chocolate and extracts.
  4. Combine flour and soda. Add to chocolate mixture alternating with buttermilk, beginning and ending with flour mixture. Mix after each addition (batter will appear curdled.)
  5. Pour into 3 greased and floured 9” round cake pans. Bake 350 for 20-25 minutes or until center comes clean with inserted toothpick. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
  6. Assemble on serving platter: Spread ⅔ c. cherry pie filling between layers. Set aside.
  8. Combine syrup and salt in saucepan. Bring to boil.
  9. Beat egg whites on high with clean electric mixer until soft peaks form.
  10. Continue beating, slowly adding hot syrup in steady stream. Add sugar, 1 T. at a time, beating until mixture reaches spreading consistency. Stir in extract.
  11. Spread thin layer of frosting on top of cake and then around sides, leaving an 8” circle in center. Carefully spoon remaining pie filling in circle.
*****It is not necessary to refrigerate this cake, but I like it served chilled.

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