1 pkg. (9 oz.) yellow cake mix (one layer size)
1 pkg. (10 oz.) frozen sweetened raspberries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 c. butter
1 1/2 c. unsifted powdered sugar
1 tsp. almond extract
1 c. (1/2 pt.) whipping cream
2 tbsp. sugar
1/2 tsp. vanilla
1/4 c. sliced almonds

Prepare cake mix as directed on package. Grease bottom only of 8 inch pan (square) micro-safe baking dish. Pour in batter, spread even. Microwave medium, 50%, uncovered 7 minutes. Then microwave on high 1-2 minutes or until done. Rotate baking dish.

Microwave (high) raspberries in package 2-3 minutes, thawed. Mix sugar and cornstarch together in 2 cup glass measure. Drain raspberry juice into measure; blend well. Microwave (high) uncovered 3 - 3 1/2 minutes or until mixture boils and thickens. Cool. Stir in raspberries.

Microwave (high) butter in mixing bowl 20-30 seconds. Beat until creamy. Add powdered sugar. Beat until smooth. Add almond extract. Spoon over spooned cake evenly. Spoon raspberries over all. Beat whipping cream until thick. Add sugar and vanilla into thick. Spoon over raspberries, add almonds. Cover and refrigerate 4 hours. Cut in squares. About 12 servings, 340 calories each.