Raspberry Jam Cake

• 18 1/4 ounces moist supreme white cake mix
• 1 cup water
• 1/4 cup oil
• 3 eggs
• 1 (1 ounce) package french instant vanilla flavor pudding and pie filling
• 1/3 cup seedless raspberry jam
• 16 ounces vanilla frosting, Creamy Supreme
• 1/2 cup seedless raspberry jam

1. Grease and flour 2 (9-inch) round cake pans.
2. Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
3. Place one baked layer on plate.
4. Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
5. Top with second layer.
6. Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
7. Top with 1/2 cup seedless raspberry jam; spread evenly.
8. Garnish with fresh raspberries.

water, oil, eggs, vanilla flavor, seedless raspberry jam, vanilla frosting, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-jam-cake-192728 (may not work)