*  Exported from  MasterCook  *

                          RASPBERRY-ALMOND TORTE

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.

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