How to make it

  • Prepare cake according to the box directions with the addition of the 2 teaspoons of almond extract.
  • Bake in 2 (8 inch) round greased and floured cake pans.
  • For the frosting... in a small bowl, beat 1/3 cup whipping cream until soft peaks form. Add 1 can of vanilla frosting and the 1 teaspoon of almond extract. Beat until light and fluffy.
  • Frost cake.
  • Store in refrigerator
  • Seedless raspberry jam can be added between layers or on top.

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