Raspberry Cake

1. 1

   Follow directions on cake mix for two 8-inch or 9-inch layers. Allow cakes to cool.

2. 2

   Whip one container of cream, 1 tablespoon of sugar and 1 teaspoon of extract.

3. 3

   Use a serrated knife to cut each cake into two layers.

4. 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. 5

   Repeat until all layers are used.

6. 6

   Cover bowl with plastic wrap while pressing down layers. Chill in refrigerator for at least 4 hours.

7. 7

   Whip second container of cream with remaining sugar and extract and a few drops of food coloring.

8. 8

   Invert cake onto plate and cover with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.