Raspberry Cake

Ingredients

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

Directions

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 12-quart bowl with plastic wrap Place one layer in bowl and spread 3 tablespoons of jam over layer and then 13 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