Rainbow Cake

Preheat the oven according to the cake mix directions.

Prepare cake mix according to the box’s direction (you’ll typically need water, eggs, and oil, as directed in mix package), adding the almond extract to the batter. Using a measuring cup, evenly divide the mix into 4 smaller bowls to color the batter.

Into each bowl, add approximately half a container of food coloring into the batter. Stir to ensure even distribution of the color.

Scrape each colored mix into a loaf pan and bake 20-25 minutes, or until a cake tester comes out dry. Remove from the oven and allow the layers to cool completely.

Once the layers are cooled, carefully remove them from the pan. Level the cake layers if necessary, to ensure even stacking. Starting with the bottom layer, spread 1/3 of the raspberry jam evenly across the top of the cake base. Carefully place another layer on top of the jam and repeat with each layer, leaving the top layer without jam. Place the jam-filled cake in the refrigerator and allow it to chill and set at least 2 hours.

After the cake has chilled, remove it from the refrigerator. Trim the sides, if necessary, to create even edges. Transfer the cake to a wire rack set over a sheet pan or wax paper.

In the microwave or in a double boiler, warm the frosting until it is liquidy. Pour the frosting over the top of the cake and along the sides by spoonfuls to enrobe it completely with the frosting. Allow the frosting to set for 10 minutes and decorate the cake with sprinkles as desired.

Return the frosted cake to the refrigerator, and allow it to chill until completely set, at least 2 hours. Allow the cake to sit at room temperature 30 minutes before serving. (Cake may be frozen, too.)