Instructions

1. Cake:
2. Preheat oven to 350 degrees.
3. Mix all ingredients together – beat on medium speed for 2 minutes. Pour into two 8″ round cake pans. Bake for 25-30 minutes. Cool cake before frosting.
4. Frosting:
5. Mix the pudding mix and half and half together for one minute (or until the pudding is well dissolved). Fold in the whipped topping. Reserve 1 cup of whipping topping for piping.
6. Filling ingredients
7. Whip the whipping cream until soft peaks form. Add the confectioners sugar -whip for an additional minute, fold in the jam.
8. Assembling the cake.
9. When cake is cool pipe a line of frosting (creating a dam) around the top outside edge of one cake layer.
10. Spread raspberry cream filling inside the circle.
11. Top with the next cake layer, frost all sides with frosting
12. Pipe around the top with reserved frosting
13. Top w/ 1/2 pint of fresh raspberries.

14. n/a