Raspberry Filled Cake With White Chocolate And Macadamias - cooking recipe

Ingredients

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

Preparation

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