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1
Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
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2
Stir until chocolate is completely melted.
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3
Cool slightly.
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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.
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5
Beat on medium speed 2 minutes or until well blended.
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6
Pour evenly into 2 greased and floured (9-inch) round cake pans.
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7
Bake in preheated 350u00b0 oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
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8
Cool cakes in pans 10 minutes, remove from pans.
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9
Cool completely on wire racks.
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10
Prepare White Chocolate Cream Cheese Frosting.
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11
Stir food color into 2/3 cup of the frosting until well blended.
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12
Place 1 cake layer on serving plate.
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13
Spread with the tinted frosting.
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14
Top with remaining cake layer.
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15
Frost top and sides of cake with remaining frosting.
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16
Top with raspberries just before serving.
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17
Store in refrigerator.
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18
White Chocolate Cream Cheese Frosting:
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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.
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20
Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
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21
Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.
