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Ingredients
- 1 cup self rising flower
- 1 cup sugar
- 4 eggs
- 2 sticks margarine or butter, melted & cooled
- 2 tsp. almond extract
- Red, yellow, green food coloring
- 1/2 pkg. of milk chocolate chips
- 1 tsp. oil
Preparation
Step 1
Preheat oven to 350 degrees.
Grease wax paper and line 3 pans (size is approx. 7"x10").
Beat eggs with almond extract and sugar.
Add butter and flour, a little at a time.
Pour batter evenly into 3 bowls and add 10-12 drops of green, yellow and red food coloring (one color per bowl).
Pour batter into pans. Bake 9-10 minutes, just until bubbles appear.
Melt 1/2 pkg. of semi-sweet chocolate chips with one tsp. vegetable oil. Let cakes cool.
Layer: Smooth small amount of grape jam or raspberry preserves on top of bottom and middle layers.
Smooth melted chocolate on top.
Put in freezer for about 20 minutes, cut into squares.