1 c Butter or margarine
1 c Sugar
12 1/2 oz Can almond filling
4 lg Eggs, separated
2 c Flour
2 ts Baking powder
Food coloring – RED & GREEN
Seedless raspberry jam
– Apricot preserves
1 1/2 c Chocolate chips
Preheat oven to 350 degrees F. Grease and flour three 8×11-inch pans.
Cream the butter and sugar. Mix in almond filling. Add egg yolks, then
flour and baking powders gradually, and mix well.
In separate bowl, beat egg whites until stiff and fold them into batter.
Separate batter into 3 equal parts. Tint one part red, one part green and
leave one as is.
Spread each color into a separate baking pan and bake for 8-10 minutes or
until cake springs back to the touch. Let cool in pans. Spread red layer
with jam (remain in pan). Remove next layer and place on top of red layer
and spread with preserves. Place third layer on top of second layer. Cover
with plastic wrap.
Place cake in refrigerator overnight, weighted down evenly with a cutting
board or plates and heavy cans, etc.
Following day melt 1 cup of chocolate chips over hot water. Spread on top
and sides of cake. Return cake to the refrigerator until chocolate hardens.
Remove and flip cake over so chocolate coating is on bottom. Melt the
remaining 1/2 cup of chocolate chips, frost top of cake. Return to fridge
until chocolate hardens. Cut into pieces. These cookies freeze well.
From the recipe files of suzy@gannett.infi.net
Yields
1 Servings