RASPBERRY - LEMON - FILLED CAKE

1 (18.5 oz.) pkg. lemon cake mix
1 (3 oz.) pkg. softened cream cheese
1 (10 oz.) jar red raspberry jam

Heat oven to 350 degrees. Grease and flour 2 (9-inch) round pans. Prepare cake as directed on package except omit oil, and mix in cream cheese with water and eggs. Pour into pans; bake as directed. Cool 10 minutes. Remove from pans and cool completely.

LEMON - CREAM CHEESE FROSTING:

1 c. chilled whipping cream
1 (3 oz.) pkg. softened cream cheese
1 c. powdered sugar
1 tsp. grated lemon peel

Beat whipping cream in chilled bowl until stiff. Mix rest of ingredients and fold in whipped cream. Spread 1 cake layer with 1/4 cup jam, 1/2 cup frosting, and 1/2 cup jam. Top with remaining layer; spread top with remaining jam to 1/2-inch of edge.

Spread remaining frosting on side of cake and top edge. Refrigerate at least 1 hour. Refrigerate any remaining cake.