All Recipes

White Chocolate-Raspberry Cake

Prep

15-30 mins

Total

1 HR 28 MIN

Servings

16 Servings

Ingredients

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

2 tbsp

seedless raspberry jam

1 cup

fresh raspberries

Instructions

Step 1

Heat oven to 350°F.

Step 2

Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.

Step 3

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.

Step 4

Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.

Step 5

Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

You May Also Like