Recipe: Bridal Shower Cake
based on Kraft's White Chocolate Raspberry Cake
serves 16

1 large bar Ghiradelli White Chocolate
1/2 cup (1 stick) butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
3Tbsp. seedless raspberry jam
2-5 drops red food coloring
frosting (see below)
1 cup raspberries

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.
BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
Take 1 - 1 1/2 c batter and put in separate bowl. Add the jam, and food coloring, mixing well. Pour some regular batter evenly into prepared pans. Add dolups of colored batter. Add rest of regular batter to pans. Run a spatula through the pans a few times to "marbelize" the batter.
BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator. Enjoy!

Frosting:
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 large bar Ghiradelli White Baking Chocolate, melted, cooled slightly
1 tsp. vanilla (this slightly tints the frosting, might want to omit for white frosting)
2 cups powdered sugar
BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well.
ADD sugar gradually, beating until light and fluffy after each addition.