Easy raspberry torte

Yield: 1912 servings

Measure Ingredient

1 egg 1 cheavy cream ¼ c 10X sugar, sifted ½ ts almond extract 1 c raspberry jam Grease & flour an 8x1½ 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 ⅓ cup jam and then ⅔ cup whipped cream mixture. Refrigerate several hours before serving.

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