Raspberry Filled Cake With White Chocolate And Macadamias

My recipe for a layer cake.

White cake: prepare three cake layers in three pans using one duncan hines classic white cake mix , followiing package directions.

Place on racks.

Cool completely.

Raspberry filling: invert one cake layer on cake plate.

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.

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.

cake mix, egg whites, oil, water, seedless red raspberry jam, whipping cream, white chocolate chips, macadamia nuts, fresh raspberries