White Chocolate Raspberry Cake

FOR FROSTING AND FILLING
4 oz White chocolate; chopped
8 oz Cream cheese; at room
-temperature
1/2 c Butter (1 stick); at room
-temperature
1 1/2 lb Powdered sugar -; (abt)
1 ts Vanilla
1/4 c Seedless raspberry jam

-FOR GARNISH-
2 c Fresh or frozen raspberries
1 White chocolate bar or white
Baking bar – (3 to 4 oz);
-shaved into curls, optional

To prepare cake: Preheat oven to 350 degrees. Grease and flour two 8- or
9-inch round baking pans. Melt white chocolate with about half of the milk
in a small, heavy saucepan over very low heat, stirring constantly until
chocolate starts to melt. Remove from heat; stir until smooth. Stir in
remaining milk. Let cool. Combine flour, baking powder and salt in a small
bowl; set aside. In large mixing bowl, beat butter with electric mixer
until soft and smooth. Add sugar and vanilla; beat well. Add eggs, one at a
time, beating after each addition until well-combined. Alternately add
flour mixture and white chocolate mixture, beating on low speed after each
addition just until combined. Spread batter in pans. Bake for 20 to 25
minutes or until cake tests done. Let cool in pans on wire racks for 10
minutes, then remove from pans and let cool completely. To prepare
frosting: Melt chocolate in microwave on medium setting, stirring every 30
seconds. Let cool slightly. Transfer to a large mixing bowl. Add cream
cheese, butter and vanilla. Beat until smooth. Add powdered sugar; beat
until smooth and stiff enough to spread. To fill and frost cake: Place
bottom layer on cake plate. If desired, pipe a thick bead of frosting
around edge of layer (this will keep the jam between layers). Spread bottom
layer with jam, then with frosting. Add top layer. Frost sides and top of
cake. Garnish with fresh raspberries and chocolate curls. Yield: 12
servings.

Tester’s note: A real special-occasion cake that is not difficult to make.
For more raspberry flavor, split each layer horizontally and fill with more
raspberry jam.