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Add a photoServings: 12
Ingredients
- 6 x Large eggs, divided
- 1 1/2 c. Sugar, divided
- 3 c. Flour, divided
- 3 tsp Almond extract, divided
- Red, yellow, and green food coloring
- 1 1/2 c. Margarine, divided, (each 1/2 c. melted, cooled, and reserved separately)
- 1 jar , (32 ounce.) raspberry jam
- 1/3 c. Margarine
- 1/2 c. Cocoa
- 1/3 c. Non-dairy creamer
- 1 tsp Vanilla extract
- 2 1/2 c. Confectioners' sugar
Directions
- Note: The batter must be divided in three and mixed separately. Don't mix the entire recipe at once.
- Preheat oven to 350 degrees. Grease three 10 x 15" jelly roll pans and line with wax paper.
- Layer 1: In a mixer bowl, combine two Large eggs and 1/2 c. sugar. Beat well. Add in 1 c. of flour, 1 teaspoon almond extract, and a few drops of yellow food coloring. Continue beating for 2 min. Mix in 1/2 c. melted and cooled margarine. Pour into a prepared jelly roll pan, spreading batter to all corners. Bake for 12 min. Cold on cake rack.
- Layer 2: Repeat above but instead add in a few drops of red food coloring.
- Layer 3: Repeat above but instead add in a few drops of green food coloring.
- To assemble: Turn first layer out of pan, upside down on clean aluminum foil. Spread well with 1/2 c. raspberry jam. Turn second layer on top of first and press gently, making sure layers are completely joined. Spread with jam and press third layer on top. of second layer.
- Glaze: In a 1-qt saucepan heat margarine, stir in cocoa. Cook 1 minute.
- Remove from heat. Stir in remaining ingredients and mix till smooth.
- Spread on cake while warm. Let cold and harden.
- Once cold cut into 2 x 1" cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 609 | |
| Calories from Fat 275 | 45% |
| Total Fat 31.11g | 39% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 5.16g | |
| Cholesterol 104mg | 35% |
| Sodium 363mg | 15% |
| Potassium 76mg | 2% |
| Total Carbs 76.35g | 20% |
| Dietary Fiber 1.5g | 5% |
| Sugars 49.91g | 33% |
| Protein 7.05g | 11% |
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