1 box duncan hines golden butter cake mix
2 eggs, separated
1 stick butter, melted
1/2 cup sugar
1 and 1/2 cups ground almonds
1 and 1/2 cups seedless raspberry preserves

Mix cake mix, butter, and 2 egg yolks with a mixer until blended. Batter
will be thick. Pour into a non greased 13 x 9 metal pan. Bake for 10-12
minutes at 325.

Cool pan on a wire rack.

Pour 1 and 1/2 cups raspberry jam over the crust.

Using electric mixer, beat 2 egg whites until foamy. Add 1/4 cup sugar and
beat until stiff peaks form. Continue beating, gradually adding remaining
1/4 cup sugar. Fold in ground almonds. Spread carefully over jam, trying
not to mix jam in. Return to oven and bake at 325 until meringue is
slightly brown, about 20 - 25 minutes. Cool pan on top of wire rack.