White Chocolate Raspberry Cake

1 package Duncan Hines White Cake mix
3 egg whites
1 1/3 cups water
2 tablespoons vegetable oil
5 white chocolate baking squares (1 oz. each)
1 16 oz. container creamy vanilla frosting
1/2 cup red raspberry seedless jam
Fresh or frozen whole red raspberries
White chocolate curls (optional)
Confectioneras sugar

Heat oven to 350A F. Grease and flour two 9-inch round baking pans.
Combine
cake mix, egg whites, water and oil in large mixing bowl. Beat with mixer
until moistened. Beat for an additional 2 minutes. Place 3 white
chocolate
squares in a microwave safe bowl and microwave on high 2 to 3 minutes
until
melted. Stir warm chocolate into cake batter. Pour into pans. Bake 25 to
28 minutes
in 350A F oven until wooden pick inserted in center comes out clean.
Cool 15
minutes. Remove from pans and let cool completely. Melt 2 white chocolate
squares. Stir warm, melted chocolate into frosting. Place one cake layer
on
serving plate; spread raspberry jam over the top of the cake. Place
second layer
on top. Frost top and sides of cake with white chocolate frosting.
Garnish
with raspberries and white chocolate curls. Sprinkle with confectioneras
sugar.

from the Pfaltzgraff web-site



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