Marbled White Chocolate Raspberry Cake

Marbled White Chocolate Raspberry Cake

Cake:
1  4-oz.  White Baking Chocolate, chopped
½  Cup  Butter
1  White Cake Mix (2-layer)
1  Cup  Milk
3  Eggs
1  teaspoon  Vanilla
2  Tablespoons  Raspberry Jam
2-3  Drops  Red Food Color

Frosting:
1  8-oz.  Cream Cheese, softened
¼  Cup  Butter, softened
1  4-oz.  White Baking Chocolate, chopped, melted and slightly cooled
1  teaspoon  Vanilla
2  Cups  Powdered Sugar
2  Tablespoons  Raspberry Jam
2  Drops  Red Food Color

For Presentation:
1  Cup  Fresh Raspberries

For the Cake:
Preheat oven to 350*.  Grease and flour 2 9-inch cake pans; set aside.  Microwave White Chocolate and Butter in a medium microwave-safe bowl on HIGH 2 minutes or until Butter is melted.  Stir until White Chocolate is completely melted; set aside.

Beat together the Cake Mix, Milk, Eggs, Vanilla, and White Chocolate mixture with an electric mixer on low speed just until moistened, scraping bowl frequently.  Beat on medium speed for 2 minutes. 

Remove 1 cup Batter to a small bowl; stir in Raspberry Jam and Red Food Color.  Divide remaining Batter evenly between the prepared cake pans.  Drop spoonfulls of the Raspberry cake batter over the plain batter; swirl slightly with a knife to marble the batter.

Bake at 350* for 25 to 28 minutes, or until a toothpick inserted in cake comes out clean.  Cool in pans for 10 minutes, then invert onto cooling racks; cool completely.  (Cake can be frozen at this point).

For the Frosting:
Beat the Cream Cheese and Butter in a large bowl with electric mixer until well blended.  Add melted White Chocolate and Vanilla; mix well.  Add Powdered Sugar gradually, beating until light and fluffy.  Remove 2/3-cup Frosting to a small bowl, stir in Raspberry Jam and Red Food Color; set aside.

To Assemble:
Place 1 cake layer on serving plate; spread with 2/3-cup Raspberry Frosting.  Top with remaining cake layer; frost sides and top of cake with remaining White Chocolate Frosting. Top with 1 Cup Fresh Raspberries just before serving.  Store in refrigerator.  Serves 16.

"Love your enemies!

Do good to them.

Lend to them without expecting to be repaid.

Then your reward from heaven will be very great,

and you will truly be acting as

children of the Most High,

for He is kind to those who are unthankful and wicked.

You must be compassionate,

just as your Father is compassionate."

Luke 6:35-36, NLT

Oh, January!  Where have you gone?  We started out together with such good intentions:  the house would be deep cleaned throughly before we met February. 

Laundry Room?  Check.

Hall Bathroom?  Check.

Master Bath?  Check.

And then my battle with old Procrastination became real again.

Hallway?  Partial Check.

Kitchen?  Partial Check.

The phone calls started coming.  You say you need a Cake for a Funeral Dinner?  Absolutely!  You'd like two Pineapple  Cream Cheese Danish?  Delighted to help you out!  And oh, yes!  We must host Bible Study.

And here it is, the day before meeting February  face to face and  the deep cleaning has stalled.

But on the upside, you, dear reader, get to have the recipe for Marbled White Chocolate Raspberry Cake (the cake that went to the Funeral).

Pretty and Pink and just in time for February and Valentine's Day.

Aren't these plates pretty?

Aimee gave them to me for Christmas and I've been having such fun with them!

I like to swirl the frosting in a cursive 'C' shape with the tip of my knife to make a pretty design.

Slightly adapted from KraftFoods.com.