1 pkg. white cake mix (for a 2 layer cake)
3-5 drops red food coloring (amount depends on what shade of pink you want the cake to be)
4 oz. white baking chocolate, grated
1/2 - 3/4 cup cherry preserves* (see note below)
1 tub ready-made white frosting
Red Glace cherries
Preheat oven to 350ºF (180ºC). Grease and flour two 9-inch round cake pans.
For the Cake:
Prepare cake mix according to package directions for making a 2-layer (9-inch) cake, adding the red food coloring to batter. Stir in half of the grated white chocolate. Set aside remaining grated white chocolate for garnish. Pour batter evenly into prepared pans.
Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
To Puree the Preserves
Place the cherry preserves in a blender or food processor and puree or process until preserves are of a thin spreading consistency.
Place one cake layer on serving plate. Spread with pureed cherry preseves. Top with remaining layer. Frost sides and top of cake with frosting (or pipe frosting decoratively on top and sides of cake for a professional look). Garnish top of cake with remaining grated white chocolate. If desired, decorate the top and bottom edges of cake with glace cherries.
*Note: Seedless red raspberry jam or seedless strawberry jam may be used in place of the cherry preserves. If using jam, there is no need to puree it. Heat pureed preserves or jam in a small saucepan on low heat to thin the jam out for easier spreading.
Makes 12 to 16 servings.
Date: May 15, 2003