1/4 lb. white chocolate, coarsely chopped
1/2 c. boiling water
1 c. butter, softened
1 3/4 c. sugar
4 eggs, separated
1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
1 can raspberry pie filling
1 recipe marshmallow frosting

Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pie filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of cake. Yields 16 servings.