Icing:

Preparation:

• Melt white chocolate in a double boiler over low heat.
• In a mixer, cream Philadelphia cream cheese and room temperature butter.
• Once Philadelphia cream cheese and butter are incorporated, add melted chocolate. Add vanilla paste.

Cake:

Preparation:

• Preheat oven to 350°F.
• In 20-centimeter diameter and 5-centimeter height pans, place wax paper on the bottom with a little butter.
• Mix all dry ingredients and sift.
• In a bowl, mix vinegar, sour cream, vanilla extract, and food coloring.
• In a mixer, mix butter, sugar, and oil.
• In equal amounts, add the dry mixture and liquid mixture to the mixer. Once everything is mixed, pour the eggs slowly.
• Once the mixture is ready, pour in equal parts into the pans.
• Bake at 350°F on the middle rack for 40-45 minutes, until a toothpick comes out clean.
• Let cool and unmold. Store in plastic wrap and refrigerate. Rest overnight.
• Cut horizontally in half and add icing to each layer in piles.
• Decorate as desired.