Raspberry Cake

Cake:
1 white cake mix
1 (16 oz) can raspberry filling
1 cup fresh raspberries, for garnish

Whipped Cream Frosting:
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla

Raspberry Sauce:
1/2 cup raspberry jam
1 Tbsp warm water

Cake: Bake cake into two 8 inch round cakes. Cool and cut each layer, making four layers. Spread raspberry filling between the layers and chill for 30 min.

Frosting:
Whip cream, sugar and vanilla until soft peaks form.

Sauce: Combine raspberry jam with warm water and mix well.

Frost sides of cake with frostings. Drizzle sauce over top and garnish with fresh raspberries.