Easy Raspberry Torte 

Easy Raspberry Torte
 
 1 package Yellow cake mix
 1 Egg
 1 cup Heavy cream
 1/4 cup Powdered sugar
 1/2 teaspoon Almond extract
 1 cup Raspberry jam

Instructions:

Grease & flour an 8x1 1/2" layer pan. Make cake as package directs, using egg & amount of water specified on package Bake at 350ºF. for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar until 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.

Posted to MM-Recipes Digest V4 #2 by Beynong on Jan 3, 1999