- 4 sticks unsalted butter (room temp)
- 2 c. sugar
- 6 lg. eggs (room temp)
- 2 c. flour
- 8 tsps. almond extract
- 3 different food colorings (red, green, yellow)
- jar of seedless raspberry preserves or jam
- 12 oz. semi-sweet chocolate chips
Combine 4 sticks butter with sugar.. (I use my kitchen-aid stand mixer & let this cream for about 5 mins.
Add eggs 1 at a time at 1 min. intervals & beat well.
Add 2 c. flour followed by almond extract & mix well.
Divide the batter into 3 different bowls & add a different food coloring to each bowl & mix well again.
Grease 3 different cookie sheets or square pans & grease a layer of waxed paper as well. Pour the batter into the pans & bake at 350 deg. for 15 min. or until cake mix appears smooth & dry.
Let cool completely.
Invert 1st layer onto a cutting board & peel off waxed paper. Layer the top of colored batter with preserves & then layer the next color as well being careful with inversion of the pan..Top with final colored batter.
Melt the chocolate & spread over the top.
Refrigerate until hard. Let cake come to room temp. & then cut into small rectangles. The chocolate might crack as you cut it.