White Chocolate Raspberry Cake

Instructions

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1. - Preheat the oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.
2. - In the medium bowl, combine flour, baking powder, and salt.
3. - In the small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; and set aside.
4. - In the large bowl, beat butter and sugar with the electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into the prepared pan.
5. - Bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan; remove and cool completely on the cooling grid.
6. - Cut cooled cake into quarters. On a serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and fresh raspberries. Do not leave at room temperature, refrigerate until ready to serve.

How To

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