White Chocolate Raspberry Cake

• Cake
• 1 (15 1/4 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 2 eggs
• 4 ounces white chocolate, melted
• Glaze
• 1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
• Frosting
• 1 (15 ounce) can vanilla frosting
• 4 ounces white chocolate, melted
• 1 teaspoon vanilla
• 8 ounces frozen whipped topping, thawed
• Topping
• 1 cup fresh raspberry
• 1/2 - 1 cup white chocolate curls

1. Preheat oven to 325u0b0F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
2. Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
3. Next, brush glaze over cooled cake.
4. Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
5. Use a peeler to create the curls by scraping the side of a block of white chocolate.
6. Dot the top cake with raspberries and generously sprinkle with white chocolate curls.

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Taken from www.food.com/recipe/white-chocolate-raspberry-cake-527920 (may not work)