White Chocolate Raspberry Cake

Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.

Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.

Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.

White Chocolate Cream Cheese Frosting: Melt white baking chocolate as directed on package. Cool 5 minutes. Beat cream cheese and butter, in large bowl with electric mixer on medium speed until well blended. Add cooled melted white chocolate and raspberry extract; mix well. Gradually beat in confectioners’ sugar until light and fluffy.