Raspberry Filled Cake With White Chocolate And Macadamias

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

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

white cake, cake, egg whites, oil, water, filling, seedless red raspberry, white chocolate frosting, whipping cream, ghirardelli classic white chocolate chips, nuts, fresh raspberries

Taken from www.food.com/recipe/raspberry-filled-cake-with-white-chocolate-and-macadamias-373473 (may not work)