White Chocolate Raspberry Cake

This cake is best served at room temperature, but you can store any leftovers in the fridge. If you're serving a larger crowd, just bake it in a 13'' x 9'' rectangular pan and double the amount for the frosting.

• Ready In: 45 mins
• Serves: 12

Ingredients

• Cake

• 1 (15 1/4ounce) box  white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  oil
• 2  eggs
• 4  ounces white chocolate, melted

• Glaze

• 1⁄4 cup  raspberry jam or 1⁄4 cup  preserves, melted in microwave

• Frosting

• 1 (15 ounce) can  vanilla frosting
• 4  ounces white chocolate, melted
• 1  teaspoon vanilla
• 8  ounces  frozen whipped topping, thawed

• Topping

• 1  cup fresh raspberry
• 1⁄2-1  cup white chocolate curls

Directions

1. Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over…so I usually make cupcakes).
2. Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23–25 minutes. Let cool.
3. Next, brush glaze over cooled cake.
4. Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
5. Use a peeler to create the curls by scraping the side of a block of white chocolate.
6. Dot the top cake with raspberries and generously sprinkle with white chocolate curls.