Here is a sample recipe from An Invitation to Entertain. Enjoy!
Raspberry Buttercake Squares
Dipped in White Chocolate
1 box yellow cake mix
¼ cup butter (1/2 stick), softened
1 cup frozen raspberries, thawed
16 ounces cream cheese, softened
5 cups powdered sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees.
Grease a 15 x 10 glass baking dish with butter. In a large mixing bowl, beat together cake mix, butter and eggs with electric beater until crumbly.
Place raspberries in a blender and blend until smooth. Put puree in a medium sauce pan and bring to a boil over medium heat. Continue boiling until reduced in half.
In a mixing bowl combine eggs, cream cheese, powdered sugar and vanilla. Beat until blended. Pour mixture over the crust. Drizzle raspberry puree over the filling in straight lines about 2 inches apart along the length of the pan. Drag a toothpick through the lines in opposite directions every 2 inches. The end result will be a slight rippled look. Bake 30 – 35 minutes until set and lightly browned on top. Remove from oven and let cool completely. Cut into 2 by 2 inch squares.
White Chocolate Dip:
½ pound white chocolate, baking or chips
Place white chocolate into a glass bowl and melt in the microwave on high in 30 seconds increments. Dip each piece of bar dessert halfway into the white chocolate. Place on a baking sheet lined with parchment paper to cool.