1 box white cake mix (16-18 oz.)1 cup flour
1 cup sugar
3/4 tsp. baking soda
3/4 tsp. salt
1-1/3 cups water
3 Tbl. vegetable oil
1 tsp. vanilla
1 cup sour cream
4 large egg whites
1/2 tsp. almond extract
In large bowl, whisk together cake mix, flour, sugar, and salt. Add rest of ingredients and mix for at least 2 min. with hand mixer. Prepare sheet pan with grease and flour. Pour batter into pan and bake at 350 degrees for about 25 minutes (or until slightly golden).
Cool cake completely.
Spread 1 cup best raspberry jam over sheet cake and freeze for a while so jam will set. (If you don't freeze it, the jam will smear when you frost it.)
Meanwhile, make frosting:
6 oz. cream cheese
6 Tbl. Blue Bonnet margarine
3/4 tsp. vanilla
Beat this until light and smooth.
Add 3 cups powdered sugar and beat until smooth.
In a separate bowl, beat 1 cup heavy cream until peaks form.
Slowly add dollops of cream cheese mixture to whipped cream one-at-a-time and beat slowly to incorporate it all.
Spread frosting over frozen jam layer. Refrigerate cake until ready to serve.
