Raspberry Filled Cake With White Chocolate and Macadamias

• WHITE CAKE
• ounces cake mix (Duncan Hines Moist Deluxe Classic White cake mix)18 1⁄4 ounces
• egg whites↗3
• oil2 tablespoons
• water↗1 1⁄3 cups
• RASPBERRY FILLING
• cup seedless red raspberry jam, divided↗1 cup
• WHITE CHOCOLATE FROSTING↗
• whipping cream↗1 pint
• (11 ounce) bag ghirardelli classic white chocolate chips↗1 bag
• GARNISH
• ounces chopped macadamia nuts4 ounces
• ounces fresh raspberries↗4 ounces

Step-by-step instructions

1. 1

   WHITE CAKE: Prepare three cake layers in three pans using one (18.25 oz box) Duncan Hines Classic White Cake mix, followiing package directions (1 1/3 cups water, 3 egg whites and 2 tablespoons canola oil); PLACE on racks; COOL completely.

2. 2

   RASPBERRY FILLING: Invert one cake layer on cake plate (flat-surface up); SPREAD top only with 1/3 cup seedless red raspberry jam, spreading to 1/4 inch of the cake edge; PLACE second cake layer, flat-side up over first layer; SPREAD top with 1/3 cup raspberry jam; PLACE third cake layer over second, rounded-side up; SPREAD top with remaining 1/3 cup raspberry jam.

3. 3

   WHITE CHOCOLATE FROSTING: Melt 11 oz white chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL. In a small mixing bowl beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD white chocolate chip mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).; FROST outside of cake, decorating in swirls.

4. 4

   GARNISH: Chop 1/2 cup macadamia nuts; SPRINKLE evenly over cake; DECORATE top of cake with fresh raspberries.