(by Shirley McNevich)
1 box Duncan Hines white cake mix
1 stick softened butter
6oz. Baker's white baking chocolate
1 cup milk
3 eggs
1 TBSP raspberry extract (optional)
In a microwave safe bowl add white baking chocolate and butter--melt on high in 30 second increments until melted and stir until smooth. Cool the chocolate mixture for 5 minutes. In a mixer add cake mix powder, milk and eggs--beat. Add cooled chocolate mixture--beat. Add raspberry extract (optional)--beat. Beat whole mixture for 2 minutes. Pour half of the batter into each of two greased and floured 9" round cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Remove one cake and place it on a cake plate. Frost the top with your favorite white or cream cheese frosting. Remove second cake and place it on top. Frost the top and all around the sides.
