White Chocolate Raspberry Cake

• Vegetarian

• Produce

  • 1/2 cup Raspberries, fresh

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Raspberry jam, seedless

• Baking & Spices

  • 3 cups Confectioners' sugar
  • 1 Package Pillsbury purely simple buttercream frosting mix
  • 1 Box Pillsbury purely simple vanilla cake mix
  • 3 1/2 tsp Vanilla
  • 12 oz White chocolate bar, Good Quality

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk
  • 1 Package Cream cheese

Found on mariahspleasingplates.com

Description

Ingredients

• White Chocolate Raspberry Cake:
• 8 oz. Good Quality White Chocolate Bar, divided
• ½ Cup Unsalted Butter
• 1 Box (17 oz.) Pillsbury Purely Simple Vanilla Cake Mix
• 3 Eggs
• 1 Cup Buttermilk
• 1½ Teaspoons Vanilla Extract
• Filling and Garnish:
• ½ Cup Seedless Raspberry Jam
• ½ Cup Fresh Raspberries
• White Chocolate Cream Cheese Frosting:
• 1 Package Pillsbury Purely Simple Buttercream Frosting Mix
• 1 Package (8 oz.) Cream Cheese, softened
• 2 Teaspoons Vanilla Extract
• 4 oz. Good Quality White Chocolate Bar, melted
• 3 Cups Confectioners Sugar

Directions

• White Chocolate Raspberry Cake:
• Preheat the oven to 350°. Lightly grease two 9 inch cake pans and set aside. In a glass bowl combine the butter and 6 oz. of the white chocolate bar (broken into small pieces). Microwave on medium power in 30 second intervals, stirring in between. Once melted, set aside to cool slightly. In a large mixing bowl, beat the cake mix, eggs, buttermilk and vanilla extract on medium speed with an electric mixer. With a rubber spatula fold in the white chocolate/butter mixture. Evenly pour the batter into the prepared cake pans and bake for 24-27 minutes. Let the cakes cool in the pans for 10-15 minutes on wire racks before removing. Run a knife around the edges and invert the cakes onto the wire racks to cool completely.
• White Chocolate Cream Cheese Frosting:
• Prepare the frosting mix according to the package. With an electric mixer, beat in the softened cream cheese on medium speed. Beat for 2-3 minutes until lump free and fluffy. Beat in the vanilla extract and melted white chocolate. Slowly add in the confectioners sugar, 1 cup at a time making sure that the sugar is fully combined before adding more. Beat until light and fluffy.
• Cake Assembly: Place 1 of the cakes, flat side up on a cake stand or serving plate. Spread a layer of frosting over the cake. Carefully spread the raspberry jam on top of the frosting, leaving about an inch around the cake. Carefully place the second layer of cake on top of the first. Spread the remaining frosting over the tops and side of the cake. Top with raspberries and remaining 2 oz. of white chocolate made into curls*.
• Note: To make chocolate curls, use a vegetable peeler to shave the edges of a bar of room-temperature chocolate. Refrigerate until ready to use.