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1 package yellow cake mix
1 package instant vanilla pudding
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
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 350F for 30-35 min until cake is done. DO NOT UNDER BAKE.
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 l 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.