Preheat oven and grease a 913 pan as per cake mix instructions. Prepare the cake mix with egg whites and sprinkle cup white chocolate chips into the batter before baking.
Bake as directed on the package. Once cool yet warm, poke holes all over the cake with the end of a wooden spoon.
Pour raspberry syrup over the cake, ensuring it fills the holes.
Melt 2/3 cup white chocolate chips, mix with sweetened condensed milk, and pour over the cake.
Allow to cool completely, then spread buttercream frosting on top. Freeze for 5 minutes after the first thin layer for a crisp finish. Sprinkle remaining white chocolate chips as topping.
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes plus cooling
Kcal: 580 kcal Servings: 12
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