Ingredients
- 2-1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1-1/3 cup milk
- 4 ounces {2/3 package} white chocolate chopped
- 1 tsp pure vanilla extract
- 3/4 cup{1-1/2 sticks} butter, softened
- 1/1 /2 cups granulated sugar
- 2 eggs
- 1/2 cup raspberry preserves
- White cream cheese icing
- White chocolate curls
- Fresh raspberries
Preparation
Step 1
Preheat oven to 350*. Spray 12x18 inch sheet cake with vegetable pan spray.
In a medium bowl, combine flour, baking powder and salt. In small microwave safe bowl, heat milk until hot, but not boiling. Add white chocolate;stir until chocolate melts. Add vanilla; set aside. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid.
Cut cool cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice ing on cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.