White Chocolate-Raspberry Cake
Erin Cernjar
ingredients
- 1 package (6 squares) white chocolate, chopped
- 1/2 cup butter or margarine
- 1 package white cake mix
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla White Chocolate-Cream Cheese Frosting
- 2 Tablespoon seedless raspberry jam
- 1 cup raspberries
directions
- 1
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.
- 2
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.
- 3
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.
Source: Kraft Food & Family
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