Raspberry Lemon Torte

1 package (18-1/4 ounces) lemon cake mix
1 tablespoon poppy seeds
1 tablespoon grated lemon peel
1 jar (12 ounces) seedless raspberry jam
2-3/4 cups vanilla frosting
Fresh raspberries

Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.

Pour into prepared pans. Bake at 350 degrees for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting.

Top with third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Sprinkle with raspberries. Makes 12 servings.