Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruits
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yellow cake mix
1 package Instant vanilla pudding
4 Eggs
3/4 cup Water
1/4 cup Oil
1/2 teaspoon Almond extract
1/2 cup Chopped toasted almonds
2 cups Red raspberry preserves
1 cup Sliced almonds
Confectioners sugar
Combine first six ingredients in large mixer bowl. Beat at medium
speed for 4 minutes. Stir in chopped almonds. Pour into 2 greased and
floured 9 inch cake pans. Bake at 350 F for 30-35 min until cake is
done. DO NOT UNDERBAKE. Cool in pans 15 min. Remove from pans and
cool on rack. Split each layer horizontally, making 4 layers. For
each torte, spread 2/3 cup preserves on layer, sprinkle with 1/2
cup of the almonds. Add second layer. Spread with 1/3 cup of the
preserves and sprinkle generously with confectioners sugar and
additional almonds. Makes 2 tortes. If you only want 1 torte, one
layer can be frozen and used later; just use half the preserves and
almonds for 1 torte.
