Raspberry Butter Torte

Directions

1. 1
   Prepare cake batter according to package directions; fold in chopped almonds.
2. 2
   Pour into two greased and floured 9-in. round baking pans.
3. 3
   Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. 4
   For frosting, in a small bowl, beat cream until it begins to thicken.
5. 5
   Add the confectioners' sugar, cocoa and extract; beat until stiff peaks form.
6. 6
   Cut each cake into two horizontal layers.
7. 7
   Place one layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers.
8. 8
   Place remaining frosting in a pastry bag with a star tip #19
9. 9
   Decorate top and sides of cake as desired.
10. 10
    Garnish with chocolate curls.
11. 11
    Sprinkle with sliced almonds if desired. Store in the refrigerator.