Heat oven to 350 degrees F.

Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable 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 mixer until well blended. Pour into prepared pans.

Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans to wire racks. Cool cakes completely.

Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Size-Wise: Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Marbled White Chocolate Raspberry Cake: Prepare batter as directed. Remove 1 cup; place in small bowl. Stir in 2 tablespoons seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter into prepared pans. Drop spoonfuls of pink batter over plain batter in each pan; swirl gently with knife. Bake and frost as directed.

Beat 1 package (8 oz.) softened PHILADELPHIA Cream Cheese and 1/4 cup (1/2 stick) softened butter or margarine in large bowl with electric mixer on medium speed until well blended. Add 1 package (6 squares) melted and slightly cooled BAKER'S White Chocolate and 1 teaspoon vanilla; mix well. Gradually add 2 cups powdered sugar, beating until light and fluffy after each addition.