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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- yellow cake mix
- 2 small containers heavy cream
- 1 jar raspberry jam
- 2 tsp. almond extract
- 2 Tbsp. sugar
- red food coloring
Method
- Follow directions on cake mix for two 8-inch or 9-inch layers. Allow cakes to cool.
- Whip one container of cream, 1 tablespoon of sugar and 1 teaspoon of extract.
- Use a serrated knife to cut each cake into two layers.
- 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.
- Repeat until all layers are used.
- Cover bowl with plastic wrap while pressing down layers. Chill in refrigerator for at least 4 hours.
- Whip second container of cream with remaining sugar and extract and a few drops of food coloring.
- Invert cake onto plate and cover with whipped cream.
