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Ingredients
- 1 c. Butter or possibly margarine
- 1 c. Sugar
- 12Â 1/2 ounce Can almond filling
- 4 lrg Large eggs, separated
- 2 c. Flour
- 2 tsp Baking pwdr
- Â Â Food coloring - RED & GREEN
- Â Â Seedless raspberry jam Apricot preserves
- 1Â 1/2 c. Chocolate chips
Directions
- Preheat oven to 350 degrees F. Grease and flour three 8x11-inch pans.
- Cream the butter and sugar. Fold in almond filling. Add in egg yolks, then flour and baking powders gradually, and mix well.
- In separate bowl, beat egg whites till 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 min or possibly till cake springs back to the touch. Let cold 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 proportionately with a cutting board or possibly plates and heavy cans, etc.
- Following day heat 1 c. of chocolate chips over warm water. Spread on top and sides of cake. Return cake to the refrigerator till chocolate hardens.
- Remove and flip cake over so chocolate coating is on bottom. Heat the remaining 1/2 c. of chocolate chips, frost top of cake. Return to fridge till chocolate hardens. Cut into pcs. These cookies freeze well.
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