Raspberry-Cream Cake

Photo: flickr user American Candy Stand Cupcakes (Aust.)

Ingredients

1 (18.5 oz.) pkg. yellow cake mix

2 cups heavy cream

Sugar

Almond extract

1/2 cup red port wine

9 tablespoons raspberry jam

Chocolate Curls (below)

Red food color

Preparation

Early in day or day ahead:

1. Prepare cake mix as label directs for two 9-inch layers; cool completely. With serrated knife, cut each cake horizontally in half to form two layers. Line a 2 1/2-quart bowl with plastic wrap; set aside.

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

3. Gently press one cake layer into bowl; sprinkle with 2 tablespoons port; spread with 3 tablespoons jam, then with about 1/3 whipped cream mixture. Repeat layering with cake, port, jam, and cream two more times; then top with fourth cake layer and remaining 2 tablespoons port, pressing each layer gently but firmly. Cover and refrigerate at least 4 hours.

4. To serve, prepare Chocolate Curls. In small bowl with mixer at medium speed, beat remaining heavy cream, 1 tablespoon sugar, 1/2 teaspoon almond extract, and enough red food color to tint a delicate pink, until stiff peaks form.

5. Unmold dessert onto plate; discard plastic wrap; frost with whipped cream mixture. Garnish with Chocolate Curls. Makes 12 servings, 395 calories per serving.

Remove paper from 1 square semi-sweet chocolate. Hold chocolate between palms of hands; let heat of hands soften chocolate slightly, about 5 minutes. With vegetable peeler, draw blade along smooth surface to make curls.