CHERRY RED VELVET CAKE

By cecelia26_

Ingredients

• 1 package Duncan Hines Red Velvet Cake Mix
• 1/2 cup buttermilk
• 1 (21 ounce) can Wilderness Cherry Pie Filling
• 1/2 cup butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 9 ounces white baking chocolate
• 12 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar
• 7 ounces flaked coconut

Details

Adapted from duncanhines.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 3 round 8" cake pans. Separate the cherries frmo the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
Place the white chocolate in a small glass bowl. Microwave on high for 1 minute, stirring after 30 seconds. Remove from microwave and stir until smooth.
Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 1/2 cups of the powdered sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.