INGREDIENTS

INSTRUCTIONS

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
1/2 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 1/2 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 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-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@juno.com (Sheryl Donner)  on Aug
30, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 14.9mg
Sodium: 58mg
Potassium: 23.2mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: 4g
Protein: 1.2g