Raspberry Cake - cooking recipe

Ingredients

yellow cake mix
2 small containers heavy cream
1 jar raspberry jam
2 tsp. almond extract
2 Tbsp. sugar
red food coloring

Preparation

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