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1 white cake mix
1 teaspoon vanilla or almond extract
2 tablespoons raspberry gelatin
1/2 cup boiling water
1 container (12 ounces) frozen whipped topping, thawed
1 pint fresh raspberries
Make cake according to package directions, adding either vanilla or almond extract. Bake in two round cake pans. When cakes are cool, dissolve gelatin in boiling water. Refrigerate until partially set and then combine gelatin and whipped topping. Place one layer of cake on a serving plate. Spread half the topping on top. Top with second layer of cake and spread remaining mixture over top. Leave sides of cake exposed to show the cake and whipped topping layers. Decorate top of layered cake with fresh raspberries. Makes 10-12 servings.