From the kitchen of Stephanie Knewasser
Grease 3 8×8 pans.
Line pans with wax paper.
Grease & flour wax paper.
Beat:
1 can (7 to 8 oz) almond paste, broke into chunks
3/4 c butter, softened
3/4 c sugar
1/2 tsp almond extract
Beat well.
Some small lumps will remain.
Add, 1 at a time:
3 large eggs
Add & mix, just until combined:
1 c flour
1/4 tsp salt
In bowls, divide batter into 3 equal parts (about 1 c each).
Add about 15 drops of red food coloring to one.
Add about15 drops of green food coloring to another.
Leave one bowl un-tinted.
Spread each bowl into it’s own prepared pan.
Bake @ 350, 10-12 minutes or until set & toothpick comes out clean.
Cool in pans 5 minutes.
Loosen edges with a knife. Cool completely.
Filling:
1 can apricot cake & pastry filling
Assemble: green cake, 1/2 the apricot filling, white cake, 1/2 the apricot filling, red cake.
Melt:
3 oz semisweet chocolate
1 tsp crisco
Spread on top of red layer, NOT sides.
Refrigerate at least 1 hour before cutting with a serrated knife.
Trim edges.
Cut into rectangles.
Store in refrigerator up to 1 week.
