White Chocolate Cake with Raspberry filling

This is one of Greg’s favorites

1 package Duncan Hines white cake mix
1 cup whole milk
1 stick butter, melted
3 large eggs
2 tsp. Vanilla
White Chocolate Frosting (see below)
¼ cup seedless raspberry jam
1 cup fresh raspberries, rinsed and drained

Grease two 9-inch round pans. Cut two good quality papertowels into 9-inch circles and wet them, wring them out and place on the bottom of the greased pans.
Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with a mixer on low for 1 minute. Scrape down the sides of the bowl and continue on medium speed for 2 more minutes. Divide the batter evenly into the pans, smoothing it out. Place the pans in the oven side by side.
Bake the cakes until they are lightly brown and spring back when lightly pressed 25-30 minutes. Cool for 10 minutes on a wire rack. Run a dinner knife around edges of pans and invert each onto the rack so that the cakes are right side up. Cool 30 minutes more.
Prepare frosting:
6 oz. White chocolate, coarsely chopped (not white chocup Chips)
1 package (8-oz.) cream cheese, softened
½ stick butter, softened
1 tsp. Vanilla
2 ½ cups powdered sugar, sifted
Place the white chocolate in a small bowl and melt in the microwave for about 1-2 minutes. Stir and let cool. Cream the cream cheese and butter till smooth. Add the melted white chocolate and blend. Add the vanilla and powdered sugar and beat 1 minute, till fluffy.
Place one cake layer, right side up, on a platter. Spread the jam over the top to within ½ inch of sides. Spread a layer of frosting over the jam and put in the fridge for about 15-20 minutes to set. Remove from fridge and put the second layer on top. Frost sides and top with remaining frosting.
Garnish the cake with the fresh raspberries.
Best made a day ahead.