White Chocolate-Raspberry Cake

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photo by:kraft

This cake would make a spectacular presentation!

posted by

KB20041

on 2/10/2012

time

prep:

30 min

total:

1 hr 28 min

servings

total:

16 servings

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What You Need

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

1/2

cup butter or margarine

pkg. (2-layer size) white cake mix

cup milk

eggs

tsp. vanilla

White Chocolate-Cream Cheese Frosting

Tbsp. seedless raspberry jam

cup fresh raspberries

Make It

HEAT oven to 350°F.

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.

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

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.

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.

Kraft Kitchens Tips

Size-Wise

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; place in small bowl. Stir in 2 Tbsp. seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter into prepared pans. Drop spoonfuls of pink batter over plain batter in each pan; swirl gently with knife. Bake and frost as directed.

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MorganRachelle

posted:1/14/2007

Basically every birthday, get-together, and just because my family makes me make this cake... which I don't really mind, because it's fairly easy and it taste like HEAVEN!

mahs1

posted:1/8/2007

It was really good, moist & delicios. The only thing about the part that should mix 1 cup of batter with rasberry jam, In my experiance it should be 1/5 cup. Other wise makes the cake so soft & could break it.

WilliamofTroy

posted:1/2/2007

Let me tell you, I've made hundreds of cakes from scratch to take to work and for friends, and when I made this one, everybody said this was my best yet. Not that the other cakes weren't great, but this one is really really good (and easier thana a made-from-scratch cake)! I ended up making five of these between Thanksgiving and Christmas, four by request and one for a gift for the local Chinese restaurant owner, whom I had made one for her birthday in July, and she loved it, so I made her one for Christmas. The only thing about this recipe is that I double the frosting recipe, because just one iteration of the frosting recipe is just not enough. If you really want to impress your friends, family and guests, make this cake!

a cook

posted:1/1/2007

very good. made it for my dads birthday, and everyone loved it. not too sweet, but just sweet enough.

a cook

posted:11/28/2006

I absolutely love this cake. It was very good. Another thing that I added were black berries. Very delicious might I say!

Esai21

posted:11/21/2006

Love this recipe!!! I made this for my husbands holiday party for work and it was a hit! Will make this cake again!!

PatsyJClark

posted:11/13/2006

I don't know how anyone could not LOVE this cake! A co-worker made it and it was melt in your mouth delicious! You can bet I'll be making it in the near future myself!

jaimier

posted:10/15/2006

YUMMY!

youcute

posted:10/9/2006

I don't know what I was expecting, but the recipe tasted just like it sounds -box cake with jelly. The icing was good, but I won't be making the cake again

sadiebell2

posted:9/17/2006

this was the best cake i have ever tried. i cant believe i baked it myself. absolutely delicious