White Chocolate-Raspberry Cake

Ingredients

• 4 oz baker's chocolate white (6 oz.)
• 0.5 cup butter 
• 3  eggs 
• 1 cup milk 
• 1 cup raspberries fresh
• 2 Tbsp raspberry jam seedless
• 1 tsp vanilla 
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• blender
• toothpicks
• microwave

Directions

1. Heat oven to 350F.
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.
3. Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended.
4. Pour into prepared pans.
5. 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.
6. Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer.
7. Spread top and side with remaining frosting. Top with raspberries just before serving.