1 (18.5 oz.) pkg. yellow cake mix
2 c. heavy cream
Almond extract
1/2 c. port wine (or a raspberry liqueur)
9 tbsp. raspberry jam
Red food color

Day ahead or early in day: Prepare cake mix as label directs for 2 (9") layers. Cool completely. With serrated knife, cut each cake horizontally in half to form 2 layers. Line a 2 1/2 quart bowl with plastic wrap; set aside.

In small bowl, at medium speed, beat 1 cup heavy cream, 1 tablespoon sugar and 1/2 teaspoon almond extract until stiff peaks form.

Gently press one cake layer into bowl. Sprinkle with 2 tablespoons port, spread with 3 tablespoons jam, then with 1/3 of whipped cream mixture. Repeat layering with cake, port, jam and cream mixture. Repeat layering with cake, port, jam and cream 2 more times. Top with fourth layer of cake, last of the port, pressing down gently but firmly. Cover, refrigerate at least 4 hours.

Beat remaining cream, 1 tablespoon sugar, 1/2 teaspoon almond extract and enough red food color to tint a pretty pink, until stiff peaks are formed.

Unmold onto a plate, discard plastic. Frost with whipped cream mixture.

Makes an impressive birthday cake. Makes 12 servings of a beautiful cake.