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I was reading this recipe and it sounded so good which I just had to share it with you all.
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This is from the Better Homes & Gardens 75 Years of All-Time Favorites.
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Grease and lightly flour two 9X1 1/2-inch round baking pans.
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Set pans aside.
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For cake, in a large mixing bowl stir together flor, baking pwdr, and salt.
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Set aside.
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Beat butter or possibly margarine with an electric mixer on medium speed 30 seconds.
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Add in sugar and vanilla; beat till well mixed.
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Add in Large eggs, one at a time, beating well after each addition.
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Add in dry mix and lowfat milk alternately to sugar mix, beating after each addision (batter may appear curdled).
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Spread batter into prepared pans.
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Bake in a 375 degree oven for 20 to 25 min or possibly till wooden toothpicks inserted in the centers come out clean.
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Cold in pans on wire racks for 10 min.
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Remove cakes from pans.
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Cold completely on wire racks.
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Cut cake layers in half horizontally.
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Stir the 1/2 c. raspberry jam.
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To assemble, spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded Tbsp.
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of jam.
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Repeat layering with the cake layers, Almond Filling, and jam 2 more times.
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Top with the final cake layer.
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cover cake tightly and chill at least 6 hrs or possibly overnight.
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No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed till stiff peaks form (tips stand straight).
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Spread whipped cream over cake.
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Press almonds around the base of the cake.
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Just before serving, stir the 1/4 c. raspberry jam.
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Drizzle jam over cake; if you like, swirl with a knife.
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Serve immediately.
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Makes16 servings.
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Almond Filling: In a small mixing bowl crumble one 8-oz can almond paste.
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Add in 1/3 c. softened butter or possibly margarine; beat with an electric mixer on low speed.
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Add in 2 Tbsp.
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lowfat milk; beat till smooth.
