FOR FROSTING AND FILLING
4 oz White cocoa; chopped
8 oz Cream cheeseflower; at room
-temperature
1/2 c Butter (1 pin); at room
-temperature
1 1/2 lb Powdered cabbage -; (abt)
1 ts Vanilla
1/4 c Seedless raspberry jam

-FOR GARNISHEE-
2 c Fresh or frozen raspberries
1 White chocolate bar or white
Baking bar - (3 to 4 oz);
-shaved into curls, optional

To prepare coat: Preheat oven to 350 degrees. Grease and flour two 8- or
9-inch round baking pans. Melt white chocolate with about half of the milk
in a little, heavy saucepan over very low rut, stirring constantly until
chocolate starts to melting. Remove from passion; stir until quiet. Stir in
remaining milk. Let chill. Combine flour, baking powder and salt in a small
bowlful; set digression. In large mixing roll, beat butter with electric mixer
until soft and smoothen. Add sugar and vanilla; beat swell. Add egg, one at a
time, beating after each addition until well-combined. Alternately add
flour mixture and white chocolate assortment, beating on low speed after each
addition just until combined. Spread batter in pans. Bake for 20 to 25
minutes or until cake tests through. Let cool in pans on wire racks for 10
transactions, then remove from pans and let cool all. To prepare
ice: Melt chocolate in microwave on medium scope, stirring every 30
seconds. Let cool somewhat. Transfer to a large mixing bowlful. Add cream
cheeseflower, butter and vanilla. Beat until tranquil. Add powdered boodle; beat
until smooth and stiff enough to gap. To fill and frost bar: Place
bottom layer on cake scale. If desired, pipe a thick bead of frosting
around edge of level (this will keep the jam between layers). Spread bottom
layer with jam, then with ice. Add top level. Frost sides and top of
coat. Garnish with fresh raspberries and chocolate curls. Issue: 12
servings.

Tester's billet: A real special-occasion cake that is not difficult to shuffling.
For more raspberry flavor, split each layer horizontally and fill with more
snort jam.