1 pkg. white cake mix
1 (3 oz.) pkg. raspberry Jello
2 tbsp. flour
4 eggs
1 c. water
1/2 c. salad oil
1 (18 oz.) jar raspberry preserves
1 (13 oz.) Cool Whip

Combine all ingredients except preserves and Cool Whip. Pour into 2 greased and floured 9 inch round pans. Bake at 350 degrees for about 30 minutes.

Spread 1/2 of preserves between layers. Use remaining preserves for top. Frost with Cool Whip.