Raspberry Lemon Torte

1. 1

   Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon zest.

2. 2

   Pour into prepared pans. Bake at 350u00b0 for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. 3

   Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries.

No additional tips available.