I found this recipe in a Taste Of Home magazine. One reader suggested dividing the batter into 3 round cake pans instead of 2. I think I might try that next time. Also the cake is a little dry compared to others due to the white chocolate chips in the badder, you might want to experiment. I know one reader was going to try sour cream in the mix and another just added the white chocolate chips to a boxed white cake mix. Trust me the filling and frosting make it worth it.
3/4 cup butter
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
Filling:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
Frosting:
1 package (8 oz.) cream cheese, softened
1 cup vanilla or white chips, melted and cooled
1 carton (12 oz.) frozen whipped topping, thawed
Directions
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine the flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. Ina small saucepan, bring raspberries and water to a boil. reduce heat: simmer 5 minutes. Remove from the heat. Press raspberries through a sieve; discard seeds. Cool.
4. In the same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
5. In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.