Almond cake with raspberry filling, almond buttercream, and candy buttons!

Ingredients

• Almond Cake with Raspberry Filling
• 1 (18.25 ounce) package white cake mix
• 1 C all-purpose flour
• 1 C white sugar
• 3/4 tsp salt
• 1 1/3 C water
• 1 C sour cream
• 2 TBS vegetable oil
• 1 tsp almond extract
• 1 tsp vanilla extract
• 4 egg whites
• 1 jar raspberry jam
• Almond Buttercream Frosting
• 2 C confectioners' sugar
• 1/2 teaspoon almond extract
• 1 egg white
• 1/2 TBS water
• 3 TBS butter, softened

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Preparation

• Preheat oven to 325 degrees F and grease and flour an 11x13 inch cake pan.
• Mix together the cake mix, flour, sugar, and salt in a large bowl then pour in the water, sour cream, vegetable oil, almond and vanilla extracts and stir.
  Add the egg whites and beat with an electric mix on low for 3-4 minutes until the ingredients are mixed but a few lumps remain.
• Pour into the greased and floured cake pan and bake in the preheated oven for about 25 minutes until the top of the cake is a light golden brown and a toothpick inserted into the center comes out clean.
  Allow to cool before frosting.
• Almond Buttercream Frosting:
  Combine all ingredients in bowl and beat at low speed to mix.
  Beat at high speed 5-10 minutes until smooth and fluffy beat in a few drops of water if too stiff.
  
• Once the cake is cooled, split into two layers with a sharp knife.
  Spread a thin layer of frosting on the top of the bottom half then spread on a layer of raspberry jam.
  Replace the top layer and cover entire cake with buttercream.

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