White Chocolate-Raspberry Cake
1 pkg. (6 squares) White Chocolate, chopped
1/2 cup butter
1 pkg. (2-layer size) white cake mix
1 cup milk
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting:
1 pkg. (250 g) Brick Cream Cheese, softened
1/4 cup butter, softened
1 pkg. (6 squares) White Chocolate, melted, slightly cooled
1 tsp. vanilla
2 cups icing sugar
2 Tbsp. Red Raspberry Jam
1 cup raspberries
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans; set aside. Microwave chopped chocolate and 1/2 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Cool slightly.
ADD eggs, cake mix, milk and vanilla; beat with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Pour evenly into prepared pans.
BAKE 25 to 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min; remove from pans to wire racks. Cool completely.
WHITE Chocolate-Cream Cheese Frosting:
BEAT cream cheese and 1/4 cup butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well. Gradually add sugar, beating until light and fluffy after each addition.
PLACE one cake layer on serving plate; spread with layers of 2/3 cup of the prepared 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.