|1½ cup||Sugar; divided|
|3 cups||Flour; divided|
|3 teaspoons||Almond extract; divided|
|Red; yellow, and green food coloring|
|1½ cup||Margarine; divided, (each 1/2 c. melted, cooled, and reserved separately)|
|1||Jar; (32 oz.) raspberry jam|
|⅓ cup||Non-dairy creamer|
|1 teaspoon||Vanilla extract|
|2½ cup||Confectioners' sugar|
source: The Spice and Spirit cookbook Note: The batter must be divided in three and mixed separately. Do not 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 eggs and ½ c. sugar. Beat well. Add 1 cup of flour, 1 tsp. almond extract, and a few drops of yellow food coloring. Continue beating for 2 minutes. Fold in ½ c. melted and cooled margarine. Pour into a prepared jelly roll pan, spreading batter to all corners. Bake for 12 minutes. Cool on cake rack.
Layer 2: Repeat above but instead add a few drops of red food coloring.
Layer 3: Repeat above but instead add a few drops of green food coloring.
To assemble: Turn first layer out of pan, upside down on clean aluminum foil. Spread well with ½ 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-quart saucepan melt margarine, stir in cocoa. Cook 1 minute.
Remove from heat. Stir in remaining ingredients and mix until smooth.
Spread on cake while hot. Let cool and harden.
Once cool cut into 2 x 1" cookies.
Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 30, 1998, converted by MM_Buster v2.0l.
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