Lovely Lemon & White Chocolate Raspberry Cake with Lemon Cream Cheese Frosting

Enough to make a huge sheet cake full!

• 2 boxes lemon cake mix (plus ingredients on box)
• 2 cup buttermilk
• 2, 3 oz. package white chocolate pudding

Frosting:

• 1 stick butter, softened
• 8 oz. cream cheese (softened)
• 4-5 cups powdered sugar
• 4 TB lemon jello powder mix (dry) 
• 1 TBS vanilla
• 2 TB fresh lemon juice (more for more lemon flavor)
• a few teaspoons lemon zest
• White Chocolate Shavings from good white chocolate bar
• Add a splash or two or milk to get desired consistency.
• 2 c. raspberries

1. Preheat oven to 350.
2. Add lemon cake mix and pudding mix to a medium bowl.
3. Add buttermilk plus the ingredients on the back of the cake mix box and beat until well combined.
4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. A toothpick should come out clean. Let cool.
5. While cake is cooling make frosting.
6. Cream together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth. 
7. Frost cooled cake, and sprinkle with lemon zest and white chocolate shavings.  Top with raspberries.