White Chocolate Cherry Cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup veg oil
1 tbsp vanilla
6 oz. white choc. chips
2 cans cherry pie filling
1 8 oz. cream cheese, softened
1/2 cup sugar
1 cup cool whip
Pre-heat oven to 350.
Spray 2 nine-inch cake pans or 1 11x13 sheet cake pan.
Melt white choc chips using a double boiler or the microwave.
If you are using a sheet cake pan - pour half of the batter in the pan and spread evenly, add one can of cherry pie filling and distribute as evenly as possible without stirring. then add the remaining batter and spread evenly.
If you are using round layer pans- omit the cherry pie filling for now.
In a large bowl whisk together all dry ingredients except sugar. In a separate bowl whisk the eggs until fluffy, add vegetable oil and sugar and whisk again until light. Add vanilla and buttermilk to the mixture. Fold in the melted white chocolate. Add dry ingredients a little at a time folding in gently.
layer pans - 35 minutes
sheet pan - 45 - 55 minutes. Times will vary with altitude and individual ovens. The cake is done when a toothpick inserted into the middle come out clean.
Mix cream cheese, 1/2 cup sugar, and 1 cup cool whip until smooth. Set aside.
Let the cake cool completely.
Add cream cheese mixture to the top of a sheet cake or to the top of both layers then add 1 can of cherry pie filling to the top of each, stack, cut and enjoy.
I baked this in a sheet cake pan. I believe the layer pans might be a better choice for this particular recipe.
The cake is very dense and moist.
Great texture and flavor.