White Chocolate Raspberry Cake

1pkg.(6 squares) white baking chocolate, chopped(I used 6oz white chocolate chips)
1/2 cup butter
1pkg.(2-layer size) white cake mix
1 cup Milk
3 Eggs
1tsp. Vanilla
1/4 cup Raspberry jam
1 cup Raspberries
White chocolate-cream cheese frosting (recipe at the end)
1pkg Cream cheese, softened
1/4 cup Butter, softened
1pkg(6 squares) White baking chocolate, melted, cooled slightly
1tsp.Vanilla
2 cups Powdered sugar

Preheat oven to 350. Grease and flour 2 (9inch) round cake pans; set aside. Microwave chocolate and butter in meduim bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.

Bake 25-28 minutes or until toothpick instereted in center comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.

To make the frosting:
Beat cream cheese and butter in large bowl with electric mixer on medium spped until well blended. Add melted chocolate and vanilla; mix well.

Add sugar gradually, beating until light and fluffy after each addition.

To assemble the cake:

Place 1 cake layer on serving plate; spread layers with 2/3 cup of the white chocolate cream cheese frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Topw with raspberries just before serving. Store in the refrigerator.