The "Bride's Cake" is really an early version of a wedding cake: simple, with white icing. It's one of the best cakes I've ever made so I suggest (obviously) that you go make it yourself right now!
BRIDE'S CAKE (serves 16)
Crisco (for greasing the pan)
flour (for dusting the pan)
1 pkg white cake mix
1 c whole milk
1 stick butter, melted
2 t vanilla extract
1/4 c raspberry jam
1 c fresh raspberries, rinsed & drained
WHITE CHOCOLATE FROSTING
6 oz white chocolate, coarsely chopped
8 oz cream cheese, softened
4 T butter, softened
1 t vanilla extract
2.5 c powdered sugar
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. Beat cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl for 3 minutes, until well blended. Divide batter between cake pans and bake for 27-29 minutes, until the cake springs back when lightly pressed with your finger.
Remove pans from the oven and allow to cool for at least 10 minutes. Run a knife around the edge of each cake and gently shake it out of the pan onto a rack to cool completely. Meanwhile, prepare the frosting.
Place white chocolate in a small saucepan and melt over low heat, stirring constantly. Remove from heat and let chocolate cool. Place the cream cheese and butter in a large mixing bowl and beat until well combined. Add chocolate and continue to blend. Add vanilla, then add powdered sugar gradually until the frosting is fluffy.
Dirty ice the bottom layer of the cake. Gently spread the raspberry jam over the top with a spatula, up to one inch from the edge. Place the other cake layer on top and dirty ice the remainder of the cake. Refrigerate for at hour. Remove from refrigerator and completely ice the cake. Garnish the top with raspberries.