Preheat the oven to 350 degrees. Prepare three 9" cake pans by placing a parchment paper round in the bottom of the pan and spraying the sides with baking spray. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix and set aside.

In a large bowl cream together the butter and Dixie Crystals sugar until smooth. Add in the eggs, stirring well after each addition. Stir in the vanilla.

Add half of the flour mixture to the butter mixture and mix well. Stir in 1 1/2 cups of milk and mix until combined. Add the remaining flour mixture and stir until you have a thick batter.

Divide the cake batter evenly between three mixing bowls.

Place each of the chocolate types in a microwave safe bowl. Microwave in 30 second intervals, stirring after each time, until completely melted.

Pour the white chocolate into one of the batters and mix well. The dough will thicken up a bit.

Pour the milk chocolate into a second bowl of batter and mix well.

Pour the dark chocolate, cocoa powder, and remaining milk in the third batter bowl and mix well until combined.

Pour each batter into one of the prepared cake pans. Place 2 pans on the top oven rack and one on the bottom rack.

Bake for 33-38 minutes, switching the pans from the top to the bottom and bottom to the top halfway through the cooking, and remove from the oven when a toothpick inserted into the center comes out clean.

Allow to cool 5 minutes then run a knife around the edge of each cake and remove from pan. Cool completely on a wire rack.

Meanwhile, make the frosting base by placing the butter in a large mixing bowl and using a mixer, beat on medium speed until smooth. Add in the powdered sugar 1 cup at a time until desired consistency is reached. Stir in the vanilla.

Put 1/3 of the frosting in one bowl and leave the remaining 2/3 in the large bowl.

Add the cocoa powder to the larger bowl of frosting and mix well. Add milk 1 tablespoon at a time until desired consistency is reached.

To make the salted caramel, place the sugar, water, and corn syrup in a small saucepan and stir well. Heat over medium high heat. Do not stir!

Keep an eye on the mixture and watch as it begins to turn brown (it will do so quickly).

Once it has turned a golden brown color remove from heat and add the cream, vanilla, and sea salt quickly. The mixture will bubble up and spit but stir quickly to combine. Allow the caramel to cool completely.

Add 3/4 of the salted caramel to the remaining frosting and mix well. If it's too thin add additional powdered sugar as needed.

To assemble the cake place the dark chocolate cake on a cake board. Spread 2/3 cup salted caramel frosting on top and smooth. Place the milk chocolate layer on top and spread 2/3 cup salted caramel frosting on top and smooth. Top with the white chocolate layer.

Cover the sides and top of the cake with the chocolate frosting. Smooth with a butter knife.

Place remaining caramel frosting in a bag, snip of the end, and put 16 dollops of frosting on the top of the cake around the edge.

Before serving place one raspberry on top of each caramel dollop.