1 white cake mix without pudding
1 cup red raspberry preserves
1 box confectioners' sugar
2 cups (4 sticks) butter, softened
2 egg yolks
1/4 cup raspberry schnapps liqueur
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

Prepare cake mix according to box directions. Save egg yolks for icing. Cool 10 minutes, remove from pans and cool completely.

Prepare icing. Beat on low speed the confectioners sugar and butter until blended. Beat on high speed until light and fluffy. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.

To assemble the cake, with a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving right away.

Makes 20 servings.