Raspberry Cake

Directions

1. 1
   Follow directions on cake mix for two 8-inch or 9-inch layers. Allow cakes to cool.
2. 2
   Whip one container of cream, 1 tablespoon of sugar and 1 teaspoon of extract.
3. 3
   Use a serrated knife to cut each cake into two layers.
4. 4
   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.
5. 5
   Repeat until all layers are used.
6. 6
   Cover bowl with plastic wrap while pressing down layers. Chill in refrigerator for at least 4 hours.
7. 7
   Whip second container of cream with remaining sugar and extract and a few drops of food coloring.
8. 8
   Invert cake onto plate and cover with whipped cream.