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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merlyn30

posted:9/7/2006

cake need little more raspberry

schuichi13

posted:8/20/2006

I made this for my neighbors and got so many compliments! It's a super easy recipe; that looks and tastes amazing!

Shelly1976

posted:8/15/2006

I made this recipe for a birthday party. It was a big hit. I added a teaspoon of almond extract to both the cake and the frosting. I also decorated it with toasted slivered almonds. I highly recommend this delicious cake!

ellioj2

posted:7/25/2006

I made this for my mom on mother's day and she fell in love with it. Everyone loved the fruit in the middle...great hit!

jdpipp

posted:7/24/2006

I made this recipe for a local baking contest and won. It was so moist and delicious. I can't wait to make it again.

leighanncm

posted:7/14/2006

this cake was absolutley wonderful. the only problem was that when I made it I didn't have a 9 inch pan, so it wasn't even.

lizzieb79

posted:7/12/2006

This cake was delicious. It was a bit time & work intensive, but it got rave reviews from everyone I served it too. It looks professional with the three layers, and the fruit filling! I definitely recommend this.

Layla207

posted:6/18/2006

Everyone loved this. It is just something different and yet not hard to make.

seirrehc

posted:6/1/2006

Use spring-form pans!

seanymph_avh

posted:6/1/2006

I've made this recipe several times now, and everyone alwasys loves it! I've "tweaked" it a little though: I add 2 tablespoons of the preserves, melted, to one cup of the cake batter, then drop it by teaspoonfuls and swirl into the batter in the pans. Once baked, it has beautiful swirls of color, and tastes amazing! Try blackberry and strawberry preserves, they are a great contrast to the flavor of the chocolate!