Elegant White Chocolate Mousse Cake

CAKE: Beat eggs until foamy. Gradually add sugar, beating until mixture is thick and lemon-colored. Add oil and vanilla; beat 2 minutes.

Combine water and cocoa, stirring until smooth. Combine flour, baking powder, soda and salt; add flour mixture to egg mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix just until blended after each addition.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.

To assemble, split cake layers in half horizontally to make 6 layers. Place one cake layer on serving plate. Spread 1/2 cup preserves over cake layer. Top with second cake layer. Top with half of White Chocolate Mousse Filling.

Repeat layers once. Top with fifth cake layer, and spread remaining 1/2 cup preserves. Top with remaining cake layer, cut side down. Spread frosting on top and sides of cake.

WHITE CHOCOLATE MOUSSE FILLING: Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside.

Combine sugar and water in a small saucepan. Cook over medium heat until mixture reaches soft ball stage (234 degrees F).

Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Continue beating, slowly adding syrup mixture. Continue beating, slowly adding melted chocolate. Beat at high speed until very thick. Let cool to room temperature.

Beat whipping cream until stiff peaks form. Fold into cooled white chocolate mixture. Chill thoroughly.

FROSTING: Combine all ingredients; beat at high speed of an electric mixer until smooth and creamy.