1 Box of yellow cake mix (I like Butter recipe golden)
8 oz whole milk sour cream
1 c. water
1 T. butter, melted
1 tsp. vanilla extract
zest from one orange (Use a grater and grate the thin layer of skin off of the orange to zest. Avoid the white underneath, it's bitter)
2 T. orange juice
Lightly coat two nine inch cake pans with butter.
Using a large mixing bowl combine the cake mix, sour cream, water, eggs, and melted butter. When they are thoroughly mixed, add the vanilla extract, zest and 2 T. of juice from the orange. Pour into the (2) 9" cake pans. Bake according to instructions on box. Let cool for a few minutes then transfer to a cooling rack. When cool, spread layer of raspberry jam on one and set the other on top of the raspberry jam.
For the berry topping:
2 c. frozen mixed berries
1 cinnamon stick
1/2 c. sugar (more or less to taste)
zest from one orange, save half for whipped cream
2-3 T. orange juice
Put all ingredients into a pan, and simmer till somewhat thickened. It will thicken more as it cools. Before serving, remove the cinnamon stick.
For the whipped cream:
1 c. heavy whipping cream
1/4 c. sugar
1 tsp. vanilla
orange zest, the remaining zest from zesting for the berries
With a mixer on medium high speed, whip the heavy whipping cream till it has soft peaks, add the remaining ingredients and whip till you have stiff peaks. When ready to serve, slice the cake, spoon berries on top and add a spoonful of freshly whipped cream.