Trip To The Tropics Cake

I am a summer baby.  So to me July mean cake!  Here is my latest creation... Let's go on a tropical vacation!

For The Cake:
1 Box Yellow Cake Mix (15.25 oz)
1 3 oz Package Mango Flavored Jello
PLUS the ingredients to make the cake 
EXCEPT replace 1/3 c Water with Mango Flavored Rum 

For The Filling:
1/3 c Raspberry Preserves
1 Tbsp Mango Nectar
1/2 c Diced Mango
6 oz Raspberries

For The Frosting:
1 c Heavy Cream
1/4 c Confectioners Sugar
1/2 tsp Cream of Tartar (Optional)

For The Topping:
1/3 c Raspberries
1/4 c Diced Mango

Pre-heat oven to the temperature listed on the cake mix. Grease and flour 2 8 inch round cake pans. Set aside.

In a bowl combine the cake mix, the mango flavored Jello and the ingredients listed on the cake mix to make a cake, except replacing 1/3c of water with Mango Flavored Rum.  Using a hand mixed combine per cake box instructions.  As best as you can, evenly divide the cake mix between the two cake pans.  Give the pans a tap on the counter to release any air bubbles and place in the oven.  Cook per the cake mix instructions, or until a wooden toothpick comes out clean.

Let the cakes cool about 10 minutes in the cake pans.  Flip the cakes out of the pans onto wire racks.  Completely cook the cakes before proceeding.  

In a medium bowl combine the raspberry preserves and mango nectar.  Microwave for 20 seconds to help loosen up the mixture.  Add the raspberries and the diced mango.  Stir to combine.

Place on of the cool rounds of cake on your serving platter.  Gently pour and spread the filling over the cake.  Be careful to not push the filling all the way to the edge of the cake, leave about 1/8 inch of "naked" cake on the border.  Place the other round of  cake on top of the filling.

In a large, slightly chilled bowl, add the heavy cream.  With your hand mixer on medium start beating the heavy cream.  As you go add the confectioners sugar and cream of tartar.  After about 4 - 5 minutes check the mixture.  The heavy cream should have heavy, slightly stiff peaks and not fall over when you pull the hand mixture out.  Beat for a minute or two at a time after if this is not the case.

Place about a 1/3 of the whipped cream mixture on top of the cakes and spread to cover the top cake.  Using the rest of the mixture cover the sides of the cake.  If there is any whipped cream left over after frosting the sides add it to the top.  Top the center of the cake with the raspberries and diced mango.  Refrigerate until serving.

Serves 6 - 8 people.  Refrigerate any leftovers.