Indulge in the heavenly delight of a White Forest Cake. This exquisite dessert combines layers of moist vanilla cake with a luscious filling of whipped cream and juicy cherries.

Stir water and corn starch together in a small bowl until the starch is fully dissolved.

If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-12 minutes, stirring occasionally, until the cherries have released their juices and softened.

Re-stir the cornstarch then stir it into your cherry sauce. Cook 1 minute more, stirring constantly, until the sauce slightly thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Transfer immediately to a shallow bowl and chill in the fridge completely before using.

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter with a electric mixer until creamy. Add the vegetable oil and cream with the butter for 1 minute. Add the sugar and beat on high speed for 2 minutes. The mixture will be fluffy.

Add in your egg whites slowly, beating on medium high between each addition. Add in your sour cream and vanilla. Mix in on medium low speed until just combined.

Add half of your dry ingredients with the mixer running on low speed. Add the milk when a few streaks of flour remain, then when the milk is almost mixed in, add the remaining dry ingredients. Mix until just combined - do not overmix!

In a microwave safe bowl, add your chopped white chocolate and 1 cup of heavy and microwave for 30-second intervals, stirring after each, until white chocolate is melted and the mixture is smooth.

Stir in remaining cup of heavy cream until smooth. Place in fridge to chill until cold.

When chilled, use an electric mixer with the whisk attachment to whip the mixture until fluffy. Add in your vanilla pudding mix.

Continue beating mixture until stiff peaks form, then use to frost cake.