|Lemon cake mix||19 Ounce (One 1 Pound 3 Ounce Package)|
|Light rum||2 Tablespoon|
|Seedless raspberry preserves||3⁄4 Cup (12 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Icing||1 Cup (16 tbs)|
Butter and flour sides of a 9 by 13-inch baking pan; line the bottom with brown paper.
Prepare lemon cake mix as package directs; bake as directed for a 9 by 13-inch pan.
Cool in pan about 10 minutes; turn out onto a rack and cool completely.
Cut in half to get 2 rectangles about 9 by 6 1/2 inches each; split halves horizontally to get 4 layers.
Sprinkle all surfaces with 2 tablespoons rum.
To assemble the torte, place bottom cake layer on a cutting board; spread with 1/4 of the raspberry preserves and then 1/3 of the Whipped Cream Filling.
Spread 1/4 of the preserves over the cut surface of the next cake layer and place it, preserves side down, over the whipped cream.
Repeat with the remaining cake layers, preserves, and 1/3 of the filling.
Then put the 2 sets of layers together with remaining filling between.
Trim sides and ends evenly.
Spread Rum Butter Icing over sides and top; reserve part of icing and pipe on in a decorative border of rosettes.
Chill for several hours or overnight.