JULY 31ST – RASPBERRY CAKE, JUMP FOR JELLY BEANS and SHREDDED WHEAT

Raspberry Cream Cake

1 (18.5 oz.) pkg. yellow cake mix

2 c. heavy whipping cream

Sugar

Almond extract

½ c. red port wine or raspberry liquor

9 Tbsp. raspberry jam

Chocolate curls

Red food coloring

Make cake as directed for 2- 9” round layers. Cool completely. With serrated knife, cut each layer in half (horizontally). Line 2 ½ quart bowl with plastic wrap. Set aside. Mix together 1 c. heavy cream with 1 Tbsp. sugar & ½ tsp. almond extract: whip until stiff. Press one cake layers into bottom of bowl. Sprinkle with 2 Tbsp. wine or liquor. Spread with 3 Tbsp. jam. Top with 1/3 c. whipped cream mixture. Repeat process with other 2 cake layers. Top with fourth layer. Sprinkle with 2 Tbsp. wine. Cover. Refrigerate for 4 hours. To make chocolate curls: Beat remaining cup of heavy cream with 1 Tbsp. sugar & ½ tsp. almond extract. Add red food coloring to make pink. Whip until stiff. Remove cake from refrigerator, unmold onto platter. Remove plastic wrap; frost with whipped cream mixture. Garnish with chocolate curls.