Ingredients

1 white cake mix, made according to package directions
1 teaspoon vanilla or almond extract
2 tablespoons raspberry gelatin
1/2 cup boiling water
1 12-ounce container frozen whipped topping, thawed
1 pint fresh raspberries

Directions

Make cake according to package directions, adding either vanilla or almond extract. Bake in two round cake pans. When cakes are cool, dissolve gelatin in boiling water. Refrigerate until partially set and then combine gelatin and whipped topping. Place one layer of cake on a serving plate. Spread half the topping on top. Top with second layer of cake and spread remaining mixture over top. Leave sides of cake exposed to show the cake and whipped topping layers. Decorate top of layered cake with fresh raspberries.