| In a small bowl, beat 1/3 cup whipping cream until soft peaks form. Add 1 can Pillsbury Creamy Supreme vanilla frosting and 1 tsp. almond extract. Beat until light and fluffy. Place one baked cake layer top side down on plate; spread 3/4 cup of frosting over top. Place second layer top side up on first layer. Spread remaining frosting over sides of cake bringing frosting just over the top edge. Top with 1/3 cup seedless rasberry preserves. Garnish with fresh rasberries. Store in refrigerator. Submitted by John Putman |
