Raspberry Cake

• yellow cake mix
• 2 small containers heavy cream
• 1 jar raspberry jam
• 2 tsp. almond extract
• 2 Tbsp. sugar
• red food coloring

1. Follow directions on cake mix for two 8-inch or 9-inch layers. Allow cakes to cool.
2. Whip one container of cream, 1 tablespoon of sugar and 1 teaspoon of extract.
3. Use a serrated knife to cut each cake into two layers.
4. Line a 2 1/2-quart bowl with plastic wrap. Place one layer in bowl and spread 3 tablespoons of jam over layer and then 1/3 of whipped cream over jam.
5. Repeat until all layers are used.
6. Cover bowl with plastic wrap while pressing down layers. Chill in refrigerator for at least 4 hours.
7. Whip second container of cream with remaining sugar and extract and a few drops of food coloring.
8. Invert cake onto plate and cover with whipped cream.

yellow cake, containers heavy cream, raspberry, almond extract, sugar, red food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894824 (may not work)