Raspberry Butter Torte

For this weekends baking project I made a raspberry butter torte. I took pictures but when I downloaded them they were not pretty. It was a really pretty cake so I don't want to post bad pictures. Anyone have any tips on the best way to photograph food? My pictures never look very good of food, other pictures look good but I just can't figure out the best way to photograph food. Anyways I have decided that I'm going to post the recipes that I use so here is this one. I got it from an old Quick Cooking magazine (January/February 2006).

1 package butter recipe golden cake mix
1/4 cup chopped almonds, toasted (I left these out)
2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup baking cocoa
1 1/2 teaspoons rum extract (I left this out also)
2 cups raspberry pie filling
Chocolate Curls

Prepare cake batter according to package direction; fold in almonds. Pour into two greased and floured 9-in. round baking pans. Bake as directed. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat cream until it begins to thicken. Add the powdered sugar, cocoa and extract; beat until stiff peaks form.
Split each cake in two horizontal layers. Place on layer on a serving plate; spread with 1/2 cup raspberry filling and 1/2 cup frosting. Repeat with remaining cake layers. Place remaining frosting in a pastry bag with a #195 star tip. Decorate top and sides as desired.
Garnish with chocolate curls and sliced almonds if desired.

This cake was really easy to make and it was also the first time that I have frosted a cake and it didn't look horrible:) I thought it was kinda pretty and really pretty on the inside with all of the layers.

Here is a picture of the cake from the website.