Delicate White Chocolate Cake

1 pkg Classic White Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large egg whites
1 cup water
1/2 cup vegetable oil
5 oz finely chopped white chocolate
1 cup cherry preserves
8 drops red food coloring
2 cups whipping cream
2 tablespoons confectioners' sugar
Maraschino cherries
1 oz white chocolate shavings

Preheat oven to 350 degrees. Grease and flour lightly the bottoms and sides of 3 9-inch round pans.

Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate. Pour into prepared pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely. Combine cherry preserves and food coloring, if desired. Stir to blend color. Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.

To assemble, place one cake layer on serving plate. Spread 1/2 cup cherry preserves over cake. Place second cake layer on top. Spread with remaining preserves. Place third cake layer on top. Frost sides and top with whipped cream. Decorate with marachino cherries and white chocolate shavings. Refrigerate until ready to serve. Makes 12 to 16 servings.