PREPARATION:

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Microwave 6 squares white chocolate and 1/2 cup butter in microwavable bowl on MEDIUM-HIGH (70%) 1-1/2 minutes; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Cool slightly.
2. Beat cake mix, milk, eggs, 3/4 teaspoon vanilla and white chocolate mixture in large bowl with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes or until well blended. Pour into prepared pans.
3. Bake about 25 minutes or until toothpick inserted into center comes out clean. Cool layers in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. For frosting, melt remaining 6 squares white chocolate; cool slightly. Beat remaining 1/2 cup butter and cream cheese in medium bowl with electric mixer until well blended. Beat in melted chocolate, remaining 3/4 teaspoon vanilla and salt. Add powdered sugar; beat until frosting is light and fluffy.
5. Place one cake layer on serving plate. Top with frosting; spread jam evenly over frosting. Place second cake layer over jam. Frost top and side of cake with remaining frosting. Garnish with raspberries.