CAKE:

1 pkg. Pillsbury Plus yellow cake mix
1 c. water
1/3 c. oil
1/2 tsp. almond extract
3 eggs
1/2 c. raspberry preserves, seedless

TOPPING:

1 c. whipping cream
2 tbsp. powdered sugar
1/4 tsp. almond extract
Slivered almonds

Heat oven to 350 degrees. Grease 13 x 9 inch pan; line with waxed paper and grease again. In large bowl, combine cake mix, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into prepared pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted comes out clean. Cool 10 minutes, carefully remove cake from pan. Remove waxed paper from cake, cool cake completely.

Slice cake in half horizontally to make 2 layers. Spread bottom layer with preserves; place remaining layer on top. Cut cake into diamonds.

In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form. Carefully frost tops of cake diamonds with whipped cream mixture. Garnish each with 1 or 2 slivered almonds. 24 cake diamonds.