1 package (about 18 oz.) white cake mix
3/4 cup raspberry jam
1 2/3 cups (10-oz. pkg.) Peanut Butter Chips
2 tablespoons milk
1/2 cup whipping cream
Cake — Prepare cake as directed on package for two 9-inch layers. Slice each layer in half horizontally to form two layers. Place one layer on serving plate; spread 1/4 cup jam over top. Repeat with remaining layers, ending with plain layer on top.
Frosting — Stir together peanut butter chips and milk in medium saucepan. Heat, stirring constantly, until chips are melted and mixture is smooth. Cool until slightly thickened. Beat whipping cream with electric mixer until stiff; gradually blend into peanut butter mixture. If necessary, cool until of spreading consistency. Frost top and sides of cake.