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Make cake mix according to directions. To maintain white color of the cake follow directions to only use egg whites. Before baking sprinkle ½ cup of white chocolate chips over the cake. Bake according to directions in a 9×13 pan.
Once the cake is cool enough to touch but still warm, use a spoon end to poke holes in the cake. Pour raspberry syrup over top. Set cake aside.
Melt ⅔ cup of white chocolate chips in a bowl. Once melted, incorporate the can of sweetened condensed milk. Pour this mixture over the cake. Set aside to cool completely.
Once cool, spread buttercream frosting over the top. For prettiest results, spread a thin layer of buttercream over top and put in freezer for 5 minutes until layer hardens slightly. Then finish frosting. Sprinkle remaining white chocolate chips over top.
Serve!