1 boxed devil's food cake
1 (8 oz.) jar raspberry preserves
1 c. sugar
1/4 tsp. cream of tartar
2 egg whites
2 tsp. vanilla
Dash of salt

Cook devil's food cake as directed and let cool completely.

In a saucepan combine sugar, cream of tartar, 1/3 cup water and a dash of salt. Cook and stir on medium low heat until bubbly and sugar dissolves.

In a mixing bowl combine egg whites and vanilla. Add sugar syrup very slowly to unbeaten egg whites, while beating constantly at high speed (10) in electric mixer for about 7 minutes or until it forms stiff peak.

Split each of the 2 (8") rounds into 2 layers with a piece of thread to form 4 (8") rounds.

Place 1 of the 8" rounds on a plate; spoon and sprad 1/3 of the raspberry preserves onto the cake then spoon and spread some of the frosting onto this layer.

Repeat for each of the other 3 layers.

Before frosting the entire cake it is generally a good idea to place 4 straws (1/2" lengths) into the cake, 1 at each corner, to prevent sliding. Then frost the entire outside of the cake with the remaining frosting.

Garnish with raspberries if desired.

Strawberry preserves may be substituted for raspberries.