Chocolate curls and fresh berries turn a simple-to-make cake into a dessert with "WOW!" power.
Preheat oven to 350°F. Spray two 9-inch round pans with vegetable pan spray.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot. Add white chocolate; stir until melted and mixture is smooth. Add vanilla; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Divide batter between the two pans.
Bake 28 to 32 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid.
Meanwhile prepare icing. In large bowl, beat butter with electric mixer until light and fluffy. Add cocoa, milk and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Continue beating at high speed until light and fluffy.
Place cooled cake layer on serving plate. Spread preserves over cake; top with second cake layer. Spread icing over top and sides of cake. Decorate with chocolate curls and berries.
Makes 12 to 16 servings.
To make chocolate curls, slightly soften a 5 ounce or larger block of milk chocolate by microwaving at 50% Power at 10 second intervals. Lay chocolate flat side up on work surface. Slowly pull vegetable peeler or cheese plane across chocolate to create curls. Keep curls refrigerated until ready to use.
Variation: Bake the cake in 9-inch square pans – use the same amount of batter, bake the same amount of time as above.