Raspberry Cream Cake

1 1/2 cups confectioners' sugar
2 tablespoons margarine, cut up
1/3 cup Lighter Bake
2 large eggs
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2/3 cup low fat sweetened condensed milk
1/2 cup light (low fat) sour cream
4 teaspoons lemon juice
1/4 cup sliced almonds, toasted (optional)
1/3 cup seedless red raspberry jam or preserves

Heat oven to 325 degrees F. Coat bottom and sides of 9-inch springform pan or 9-inch cake pan with cooking spray.

In mixing bowl, beat confectioners' sugar and margarine with electric mixer on low speed until blended. Add Lighter Bake, eggs and almond extract; beat until smooth. Combine flour and baking powder; beat into batter just until blended. Spread batter evenly in pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

In small bowl, combine sweetened condensed milk, sour cream and lemon juice; whisk until smooth. Spread evenly over cake to within 1/4 inch of edge. If desired, sprinkle almonds around edge of cream. Return to oven for 5 minutes, until topping is set. Place on wire rack to cool. Stir jam until smooth and spread over top of cake.

Serve warm or cool, cut into wedges. Refrigerate leftovers.

Makes 12 servings.