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1
Preheat oven to 350.
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2
Spray 2-8 inch cake pans with non stick spray
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3
Make White Butter Cake cake batter as directed in recipe, attached below and seperate batter into 2 bowls.
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4
Add the Hersheys syrup and cocoa powder to one of the bowls and fold it in to blend
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5
Scoop about 1/2 cup chocolate batter into prepared pans, just let it spread out don't push it, it will not cover bottom.
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6
The remaing steps will push the batter out
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7
Add 1/2 cup vanilla batter directly over chocolate batter, you will see it start to push chocolate batter tward edges of pan.
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8
Add another 1/2 cup of chocolate directly over vanilla batter.
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9
Continue alternating this way until the batter is used up about 5 or 6 additions
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10
Bake in the preheated oven 18 to 24 minutes or until toothpick comes put just clean, cool in pans on rack 10 minutes then remove from pans as cool completely before frosting
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11
FILL AND FROST CAKE, Have Whipped Chocolate Ganache Frosting ,whipped right before frosting, recipe attached below
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12
Place one cake layer, bottom side up on serving plate
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13
Frost with some of the Whipped Chocolate Ganache
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14
Place second cake layer on top of first frosted layer, bottom side up
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15
Frost entire cake, decorate with the rasberries and chill about 30 minutes to firm up frosting before drizzling with white chocolate garnish
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16
Melt white chocolate in microwave or over double boiler until smooth
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17
Drizzle white chocolate over cake.
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18
Refigerate cake 20 minutes for easy cutting
