Raspberry White Chocolate Cake

I first ate this at a bridal shower. It was a show stopper !

1 pkg (6 oz) white baking chocolate

1/2 cup butter

1 pkg (18 1/2 oz) white cake mix

1 cup milk

3 eggs

1 tbsp raspberry extract

2-3 drops red fool coloring

1 cup fresh raspberries

Fresh mint leaves (optional)

Frosting:

1 pkg (8 0z) cream cheese

1/4 cup butter

1 pkg (6 oz) white baking chocolate, melted

2 tsp raspberry extract

2 cups confectioner's sugar

To prepare cake: microwave white chocolate and butter in bowl. Stir

until blended. Cool slightly. Beat cake mix, milk, eggs, extract and white

chocolate mixture in a large bowl on low speed until moistened. Beat on

medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured

9 inch round cake pans.

Bake in preheated 350 oven for 35 minutes or until toothpick inserted in center comes

out clean. Cool 10 minutes and remove from pans. Cool completely on wire racks.

To prepare frosting: Beat cream cheese and butter in large bowl on medium speed

until well blended. Add white chocolate and extract; mix well.

Gradually beat in confectioners' sugar until light and fluffy.

Reserve 1/2 cup frosting and stir red food coloring until well blended. Place 1 cake

layer on serving plate. Spread top evenly with tinted frosting. Top with remaining

cake layer. Frost cake with remaining frosting. Store in refrigerator. Garnish with

fresh raspberries and mint leaves if desired.