WHITE CHOCOLATE-RASPBERRY CAKE

2 pkgs (6 squares each) white chocolate, divided

3/4 cup butter, softened and divided

1 box (2-layer size) white cake mix

1 cup milk

3 eggs

2 tsp vanilla, divided

1 pkg (8-oz) cream cheese, softened

2 cups powdered sugar

2 tbsp seedless raspberry jam

1 cup fresh raspberries, washed and laid on paper towels to dry well

Preheat oven to 350-degrees.

Grease and flour 2 (9-inch) round cake pan; set aside.

Chop 1 package of the chocolate and place in a medium-size microwave-safe bowl. Add 1/2 cup of the butter; microwave on high 2 minutes or until butter is melted. Stir until the chocolate is completely melted; cool.

Beat cake mix, milk, eggs, 1 teaspoon vanilla and melted chocolate mixture in large mixer bowl until well blended. Pour evenly into the two prepared pans.

Bake at 350-degrees 25 to 28 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans 10 minutes then remove from pans to wire racks to cool completely.

Melt the other package of chocolate as directed on the package. Beat cream cheese and remaining butter in a large mixer bowl until well blended. Add the melted chocolate and remaining vanilla; mix well. Gradually beat in the powdered sugar until light and fluffy.

Place 1 cake layer on cake plate. Spread layer with 2/3 cup of the frosting. Top the frosting with the jam. Add second cake layer and spread the top and sides with the remaining frosting. Just before serving, top with the fresh raspberries.

Yield: 16 servings

Kraft Foods recipe and photo