White Chocolate Raspberry Bundt Cake

1 package white cake mix 1 - 5 ounce package instant white chocolate pudding 1 cup sour cream 4 large eggs ½ cup water ½ cup oil 1 ½ cup white chocolate chips chopped into smaller pieces 1 cup seedless raspberry jam 1 - 8 ounce packages cream cheese softened ½ cup butter softened 3-4 cup powdered sugar 2 teaspoon vanilla

Grease and flour a bundt pan and preheat your oven to 350°F. Mix first six ingredients together with a beater. Fold in white chocolate chips. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry jam or filling in small, separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Swirl until there are lots of tiny swirls throughout. Pour remaining batter in evenly and spoon in remaining jam or pastry filling, repeating the process above. Cook in oven at 350°F for 45-50 minutes, until done in the middle. Remove from oven. Let cool for 20 mins. Remove from pan. You can let it sit in the fridge overnight before frosting and serving. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups then keep adding more until it is thick.

NOTES: To frost, fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.