HOLIDAY CAKE

1 Duncan Hines strawberry supreme
3 eggs
1 1/3 c. water
1/3 c. vegetable oil
4 oz. white chocolate baking bar

FILLING:

1/2 c. red raspberry preserves

FROSTING:

1 can frosting: sour cream or vanilla flavor
Garnish: white chocolate shavings
Fresh red raspberries

To make shavings: heat half of 4 oz. bar in microwave high 5 to 10 seconds; using a vegetable peeler, make shavings. Save scraps for cake; finely chop to make 1/2 cup.

Preheat oven to 350 degrees; grease 2 (9 inch) square pans. Combine cake mix, eggs, water, oil until blended; add white chocolate. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool 15 minutes and invert on racks to cool completely.

Place one layer on serving plate; spread preserves over top of bottom layer. Place top layer on cake. Frost sides and top with frosting. Arrange raspberries and shaved white chocolate on top. Serves 9 to 12.