White Chocolate Raspberry Cake

1 pkg. white cake mix
3 egg whites
1-1/3 cups water
2 tbsp. oil
5 squares white baking chocolate each)
1 16 oz. container vanilla or cream cheese frosting
1 cup (225 ml) red raspberry seedless jam
fresh or frozen raspberries

Heat oven to 350 degrees.
Grease and flour 2 9" round baking pans.
Combine mix, egg whites, water 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 into prepared pans.
Bake 25 to 28 minutes or until done.
Cool 15 minutes in pans.
Remove from pans and cool completely.
Meanwhile, melt 2 white chocolate squares in microwave as above.
Stir warm chocolate into frosting mix.
Place one layer on 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 1/3 of jam.
Top with other half.
Frost cake with frosting.
Decorate with fresh raspberries.