WHITE CHOCOLATE RASPBERRY CAKE

CAKE:
1 pkg. white cake mix
1 1/3 cups water
3 egg whites
2 tbsp. oil
5 (1 oz. each) squares white baking chocolate, divided use
FILLING AND FROSTING:
1 cup (225 ml) red raspberry seedless jam, divided use
1 (16 oz.) container vanilla or cream cheese frosting
fresh or frozen raspberries (to decorate cake)

PREPARE THE CAKE:
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round baking pans.

Combine cake mix, water, egg whites, and oil in large bowl. Beat at low speed with electric mixer till moistened. Beat at medium speed 2 minutes.

Put 3 white chocolate squares in small bowl. Microwave on high for 2 to 3 minutes, stirring every 30 seconds till melted (watch closely as it burns easily).

Stir warm chocolate into cake batter. Pour batter into prepared pans.

Bake 25 to 28 minutes or until done. Cool 15 minutes in pans. Remove from pans and cool completely.

FILL AND FROST THE CAKE:
Place one cake layer on a serving plate. Split in half horizontally. Spread layer with 1/3 of raspberry jam.

Top with other half. Spread layer with 1/3 of raspberry jam.

Split second layer in half horizontally. Place on top of first layer. Spread with remaining 1/3 of jam. Top with other half.

Meanwhile, melt remaining 2 white chocolate squares in microwave as above.

Stir warm chocolate into frosting. Frost cake with frosting. Decorate with fresh raspberries.