White Chocolate Raspberry Cake

Recipe By: Melissa Gruber

INGREDIENTS

1/3 Cup	Butter or Margarine
1 Cup	Sugar
1 large	Egg	Beaten
1 teaspoon	Vanilla
2 Cups	Cake Flour	All purpose flour also works, but the cake does not come out as smooth and moist.
3 teaspoons	Baking Powder
1 teaspoons	Dry, unsweetened Raspberry drink mix	Kool-Aid, Flavor-Ade, etc.
1/4 teaspoon	Salt
1 Cup	Milk	Whole milk is best for baking.
2 Cups	Raspberries	If you are using frozen ones, do not thaw before adding to batter.
1/2 Cup	White Chocolate chips or pieces	If you are using pieces, be sure that they are broken up into small pieces about the size of a pea.

DIRECTIONS

Preheat oven to 375 degrees.

Cream together the butter and the sugar. 

Add beaten egg and vanilla and mix until blended. 

Sift together all remaining dry ingredients. Add dry mixture and milk to creamed sugar.  Beat for 5 minutes to keep batter smooth.

Pour into two greased and floured 8" round pans or one 13"x9" pan.  Sprinkle raspberries and white chocolate on top. Bake at 375 degrees for 30-40 minutes, or until knife inserted into the middle comes out clean. 

Remove from oven and let cool at least 10-15 minutes.  After initial pan cool, remove to wire rack to cool completely. 

Add filling* between layers and decorate as desired. If you are using 13"x9" pan, frost cake with vanilla icing while still warm, this will help icing spread smoothly.

*Filling is optional. If you do not want a filling, just frost and serve.  If you desire a filling, vanilla custard or raspberries and whipped cream work well.