Prepare the Cake:

• Preheat your oven according to the instructions on the box of white cake mix.
• Prepare the cake mix according to the instructions, but use only egg whites to maintain the cake’s white color.
• Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions, until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Make the Poke Cake:

• Once the cake has cooled, use the end of a wooden spoon or a skewer to poke holes all over the cake, making sure you don’t tear the cake apart.

Prepare the Raspberry and Milk Mixture:

• In a small bowl, combine the raspberry syrup and sweetened condensed milk. Stir until well combined.
• Pour this mixture evenly over the poked cake, allowing it to soak into the holes and create a moist, flavorful base.

Prepare the White Chocolate:

• In a microwave-safe bowl, melt the 2/3 cup of white chocolate chips in the microwave in 20-second intervals, stirring in between until fully melted and smooth.
• Pour the melted white chocolate over the top of the cake, spreading it evenly.

Top with Frosting:

• Spread the buttercream frosting evenly over the cake.
• Sprinkle the remaining white chocolate chips over the top of the frosting for added texture and decoration.

Chill 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 for a refreshing, indulgent treat!