Refrigerate to store in an air-tight container. I keep my house a brisk 65 degrees in the winter and this cake keeps just fine on the counter.
NOTES
You MUST grease and flour the pan very well or use a cake pan release (Wilton’s or homemade). To make your own cake pan release, whisk together 1/2 cup each: vegetable oil, melted shortening and all-purpose flour then refrigerate for 30 minutes or until thickened. Refrigerate to store in an air-tight container up to 6 months. Brush onto pan with a pastry brush.
I’ve tried this using whole white chocolate chips (didn’t like it – the chips were crunchy like nuts) and I’ve melted the white chocolate and mixed it into the batter (couldn’t taste it – not worth the effort). For me, the best way to incorporate the white chocolate is to “chop” the morsels in a nut grinder like I’m chopping pecans. Or you could simply omit the white chocolate chips (I’ve left them out and liked the cake just as much).
Be sure the white chocolate chips are not too warm when you chop them. It’s winter now so my house is chilly but if making this in 70 degrees or higher room temperature, refrigerate the chips for at least 30 minutes before chopping.
I always use sugar free instant pudding in this cake and no one has ever noticed.
If you can’t find white chocolate instant pudding, use vanilla or cheesecake flavor.
Use raspberry, blueberry or strawberry pie filling. If using strawberry, you will want to mash up any whole berries (I use my pastry cutter to rough them up a bit).
I use Neufchatel in this instead of regular cream cheese because it yields a softer frosting and has an elasticity that works best in it.
