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Desserts

White Chocolate-Raspberry Cake

White Chocolate-Raspberry Cake recipe
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
Magazine Acquisition

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
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

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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