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1
Cake: Preheat oven to 350F.
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2
Grease and flour two 9-inch round cake pans; set aside.
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3
Microwave chopped chocolate and 1/2 cup butter in large microwaveable bowl on HIGH 2 min.
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4
or until butter is melted; stir until chocolate is completely melted.
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5
Cool slightly.
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6
Add eggs, cake mix, milk and vanilla; beat with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl.
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7
Beat on medium speed 2 min.
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8
or until well blended.
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9
Pour evenly into prepared pans.
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10
Bake 25 to 28 min.
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11
or until toothpick inserted in centres comes out clean.
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12
Cool cakes in pans 10 min; remove from pans to wire racks.
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13
Cool completely.
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14
White Chocolate-Cream Cheese Frosting: Beat cream cheese and 1/4 cup butter in large bowl with electric mixer on medium speed until well blended.
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15
Add melted chocolate and vanilla; mix well.
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16
Gradually add sugar, beating until light and fluffy after each addition.
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17
Place one cake layer on serving plate; spread with layers of 2/3 cup of the prepared frosting and the jam.
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18
Cover with remaining cake layer.
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19
Frost top and side of cake with remaining frosting.
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20
Top with raspberries just before serving.
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21
Store in refrigerator.
