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White Chocolate-Raspberry Cake

Prep Time:

30 min

Total Time:

58 min

Makes:

16 servings

What You Need

1 pkg. (6 squares) BAKER'S White Chocolate, chopped

1/2 cup (1 stick) butter or margarine

1 pkg. (2-layer size) white cake mix

1 cup milk

3 eggs

1 tsp. vanilla

White Chocolate-Cream Cheese Frosting

2 Tbsp. seedless raspberry jam

1 cup raspberries

Make It

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.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Marbled White Chocolate Raspberry Cake

Prepare batter as directed. Remove 1 cup of the batter; place in small bowl. Stir in 2 Tbsp. seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter evenly into prepared pans. Drop spoonfuls of the pink batter over plain batter in each pan; swirl with small knife for marble effect. Bake and frost as directed.

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Rated

by a cook on 11/15/2009
" Okay, I didn't make the frosting, I used the 2/3 c. of sour cream, 2/3 cup of powdered sugar, and 8 oz. cool whip for the frosting. The white chocolate cream cheese frosting just seemed like it would be too much. but the cake was AMAZING. very moist and buttery. I used a funfetti cake mix instead, and it turned out great. I will definitely be using this recipe again!"