Ingrients & Directions
1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond
extract 1 c raspberry jam Grease & flour an 8×1 1/2 in layer pan.
Make cake as package directs, using egg & amount of water specified
on package Bake at 350 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.
Yields
1912 Servings