Source: whitelily.com

Note: When splitting cake layers horizontally, insert wooden picks around the cake layer halfway up the side. Using the wooden picks as a guide, carefully slice through the layer.

3 (2 ounce) squares white chocolate
2 1/2 cups White Lily All-Purpose Flour
1 1/4 cups granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk or sour milk*
1/2 cup butter or margarine, softened
4 egg whites
1 teaspoon vanilla extract

4 (2 ounce) squares white chocolate
4 (3 ounce) packages cream cheese, softened
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

2 cups cherry preserves
3/4 cup sliced almonds

Preheat oven to 350 degrees F. Grease two 9-inch round pans. Line bottom of pans with wax paper cut to fit. Grease the paper and flour pans.

Melt 3 squares white chocolate over low heat or microwave on medium (50% power) for 2 to 4 minutes, stirring several times. Cool and set aside.

Thoroughly combine flour, sugar, salt and baking soda in large mixer bowl. Add milk and butter or margarine and mix on low speed until dry ingredients are moistened. Continue beating at medium speed two minutes. Add melted chocolate and blend thoroughly. Evenly spread batter into prepared pans. Tap pans on counter several times to remove air bubbles. Bake 25 to 30 minutes or until a wooden pick inserted near center comes out clean. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes before removing from pans. Finish cooling on wire rack.

To prepare frosting, melt 4 squares of white chocolate over low heat or microwave on medium (50% power) for 2 to 4 minutes, stirring several times. Cool.

In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter or margarine and vanilla extract and blend thoroughly. Gradually add sugar and beat until smooth and fluffy.

To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup cherry preserves and sprinkle with 3 tablespoons almonds. Spread with 3/4 cup frosting. Repeat with 2 more layers. Top with last layer and spread with remaining preserves. With remaining frosting, frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle with remaining almonds. Refrigerate until served. Store in refrigerator.

Makes 16 servings.

* For sour milk add 1 tablespoon lemon juice to 1 cup of milk.