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For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper.
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Sift together flour and baking powder.
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Set aside.
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Cream together butter and sugar until fluffy.
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Set aside.
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Beat egg whites until stiff, but not dry.
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Set aside.
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With mixer at low speed, alternately add flour and milk to butter.
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Beat in vanilla.
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Gently fold in egg whites and pour into prepared pans.
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Bake until toothpick inserted into center comes out clean.
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For mousse: Melt white chocolate in double boiler or very carefully in microwave.
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Cool.
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Whip cream until soft peaks form.
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On low speed, pour in cooled, melted white chocolate.
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For buttercream: Cream together shortening and butter.
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Add vanilla.
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Gradually add sugar 1 cup at a time, beating well on medium speed.
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Scrape sides often.
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Add milk and beat at medium speed.
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To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake.
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Top each with raspberries, approximately 1/2-inches apart.
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Place 9-inch cake layer on top of 12-inch layer.
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Place 4-inch layer on very top.
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Decorate with buttercream.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
