1 pkg. white cake mix
1 (3 oz.) pkg. raspberry gelatin
2 tbsp. flour
4 eggs
1 c. water
1/2 c. oil
1 (10 oz.) jar Kraft raspberry preserves
1 c. heavy cream, whipped

Combine cake mix, gelatin, flour, eggs and water. Mix well. Add oil and beat 2 minutes. Pour into greased and floured 8-inch square pans. Bake at 350 degrees for 30-35 minutes. Cool. Spread 1/2 of the preserves between layers. Frost with whipped cream. Decorate with remaining preserves.