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