Raspberry White Chocolate Cake

Directions

1. 1
   Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
2. 2
   Stir until chocolate is completely melted.
3. 3
   Cool slightly.
4. 4
   Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
5. 5
   Beat on medium speed 2 minutes or until well blended.
6. 6
   Pour evenly into 2 greased and floured (9-inch) round cake pans.
7. 7
   Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
8. 8
   Cool cakes in pans 10 minutes, remove from pans.
9. 9
   Cool completely on wire racks.
10. 10
    Prepare White Chocolate Cream Cheese Frosting.
11. 11
    Stir food color into 2/3 cup of the frosting until well blended.
12. 12
    Place 1 cake layer on serving plate.
13. 13
    Spread with the tinted frosting.
14. 14
    Top with remaining cake layer.
15. 15
    Frost top and sides of cake with remaining frosting.
16. 16
    Top with raspberries just before serving.
17. 17
    Store in refrigerator.
18. 18
    White Chocolate Cream Cheese Frosting:
19. 19
    Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
20. 20
    Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
21. 21
    Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.