White Chocolate-raspberry Cake
- Prep Time: 30 Minutes (Total Time: 58 Minutes)
- Serving Size: 16
- 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, Chopped
- 1/2 cup (1 stick) Butter Or Margarine
- 1 pkg. (2-layer size) White Cake Mix
- 1 cup Milk
- 3 Eggs
- 1 teaspoon Vanilla
- White Chocolate-Cream Cheese Frosting
- 2 tablespoons Seedless Raspberry Jam
- 1 cup Raspberries
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
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.
RECIPE COURTESY OF KRAFT FOODS