White Chocolate-Buttermilk Layer Cake

Makes 12 servings
Prep Time: 35 min
Baking Time: 35 min
Cooling Time: 35 min

Ingredients:

• 1 - bag (12 oz) white chocolate chunks
• 1 - box (1 lb 2.25 oz) white cake mix with pudding
• 1 1/4 - cups buttermilk
• 2 - teaspoons vanilla
• 3 - egg whites
• 6 - Tablespoons butter, melted
• 1/4 - cup seedless strawberry jam
• 1 - package (8 oz) cream cheese, softened
• 6 - fresh whole strawberries, halved

Directions:

Preheat oven to 350°F. Grease and flour two 9- or 8-inch round pans.

1. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl.
2. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
3. In a large bowl, combine cake mix, buttermilk, vanilla and egg whites.
4. Beat at low speed about 30 seconds to mix. Gradually beat in melted butter.
5. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating.
6. Spoon batter evenly into pans.
7. Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes.
8. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks.
9. Cool completely, about 30 minutes.
10. Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
11. Place 1 cake layer on serving plate and spread with strawberry jam. Top with remaining cake layer.
12. In medium bowl, beat cream cheese at medium speed until soft and fluffy.
13. Add cooled melted white chocolate and beat until of soft spreading consistency.
14. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge.
15. Store in refrigerator.

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