1 pkg. (18.5 oz.) lemon chiffon cake mix
1 1/2 c. chilled whipping cream
1/3 c. confectioners' sugar
2 pkgs. (10 oz. each) frozen raspberries, thawed and drained (reserve 1/2 c. syrup)
1 pkg. (7.2 oz.) fluffy white frosting mix
1 1/2 tsp. cornstarch

Bake cake mix as directed on package. Cool. Split cake to make 3 layers. In chilled bowl, beat whipping cream and sugar until stiff. Fold in raspberries. Fill layers with raspberry-cream mixture. Prepare frosting mix as directed on package. Frost cake.

Stir cornstarch into reserved raspberry syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Drizzle raspberry sauce around top edge of cake, allowing some to run down side. Refrigerate.