1 pk Yellow cake mix
1 c Heavy cream
1/4 c Powdered sugar
1/2 ts Almond extract
1 c Raspberry jam
Grease & flour an 8×1 1/2″ layer pan. Make cake as package directs, using
egg & amount of water specified on package Bake at 350~F for 30-35 minutes.
Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar
unitl stiff. Gently fold in extract. Split cake in 3 layers. Spread each
layer with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate
several hours before serving.