Prepare the Cake:

• Preheat your oven according to the instructions on the cake mix box.
• Prepare the white cake mix according to the package directions, but use only egg whites to maintain a lighter color.
• Stir in ½ cup of white chocolate chips into the batter.
• Pour the batter into a greased 9×13-inch baking dish and bake according to package directions or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes.

Poke the Cake:

• Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake (about 1-inch apart).

Prepare the Filling:

• In a small bowl, combine the raspberry syrup and sweetened condensed milk.
• Pour this mixture evenly over the warm cake, allowing the filling to soak into the holes.

Melt the White Chocolate:

• In a microwave-safe bowl, melt the remaining 2/3 cup of white chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth and melted.

Frost the Cake:

• Once the cake has completely cooled, spread the buttercream frosting evenly over the top.
• Drizzle the melted white chocolate over the frosting for extra richness.

Top with Chocolate and Raspberry:

• Sprinkle the remaining white chocolate chips over the cake as a garnish.
• For an optional garnish, you can add fresh raspberries or raspberry syrup drizzle on top for a beautiful finish.

Refrigerate and Serve:

• Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to set.
• Slice and serve chilled. Enjoy!