White Chocolate-Raspberry Cake

• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
• 1/2 cup 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 fresh raspberries

1. Heat oven to 350F.
2. Grease and flour 2 (9-inch) round pans; set aside.
3. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min.
4. or until butter is melted.
5. Stir until chocolate is completely melted; cool slightly.
6. Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended.
7. Pour into prepared pans.
8. Bake 25 to 28 min.
9. or until toothpick inserted in centers comes out clean.
10. Cool cakes in pans 10 min.
11. ; remove from pans to wire racks.
12. Cool cakes completely.
13. Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam.
14. Cover with remaining cake layer.
15. Spread top and side with remaining frosting.
16. Top with raspberries just before serving.

s white chocolate, butter, white cake, milk, eggs, vanilla, white chocolatecream cheese, seedless raspberry jam, fresh raspberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-cake-55705.aspx (may not work)