Ingredients
11/2 cups unsalted butter,softened
2 cups flour
1 cup sugar 1 12.5-oz. can almond pastry filling
4 eggs
12 drops green food coloring
12 drops red food coloring
12 drops yellow foodcoloring
1 12-oz. jar seedless raspberry jam
12 oz. semisweet chocolate,melted
Directions
Heat oven to 350°.
Grease three 9” x 13” baking pans, dustthem with flour, and line them with parchment paper; setaside.
Using a hand mixer on high speed, beat butter andsugar in a bowl until pale and fluffy, about 2 minutes. Addpastry filling; beat until smooth. Add eggs one at a time,beating well after each addition. Add flour; beat until justcombined. Evenly divide batter into 3 bowls. Add green foodcoloring to one bowl, red food coloring to the second bowl,and yellow food coloring to the third bowl; stir coloringsinto batters. Using an offset spatula, spread each batter assmoothly and evenly as possible into a prepared baking pan.Bake the cakes until just beginning to brown on top, about10 minutes.
Let cool, and then invert cakes onto wire racks.
Heat jam in a 1-qt. saucepan over medium heat, stirring,until smooth; let cool slightly. Place green cake on a cuttingboard or foil-lined baking sheet. Using an offset spatula,spread half the jam over the green cake; top with the yellowcake. Spread the remaining jam over the yellow cake; top with the red cake. Refrigerate for at least 1 hour.
Trim cake edges to form an even-sided block. Slice theblock crosswise into 11/2
”-wide segments; transfer the segmentsto a cutting board. Using an offset spatula, spread chocolateover top, sides, and ends of each segment until completely covered; refrigerate until chocolate is set.
Slice each segmentcrosswise into squares and serve.
