This recipe is taken from a Taste of Home Magazine in the Easter Edition.
Sprinkle fresh raspberries around the cake platter and have a bowl of fresh whipping cream sitting beside this wonderful cake and oh my, the compliments you will receive!
3 Cups sugar
3/4 lb melted butter
1 tables vanilla
1 tables almond extract
2 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teas salt
1/4 cup raspberry jam
1 cup miniature chocolate chips
3/4 cup sliced almonds
Preheat oven to 300.
Mix the sugar and butter in a mixing bowl on low.
Beat in eggs, one at a time. Add the extracts. Sift together dry ingredients and add to the batter, mixing until smooth. Pour into greased and papered 9” cake pan, reserving about 1/3 of the batter.
Carefully smooth out a thin layer of the raspberry jam. Top with chocolate chips and half the sliced almonds. Carefully cover with the remaining batter.
Sprinkle the top of the cake with the remaining sliced almonds.
Bake for 1 hour and almost 45 minutes or more to be sure cake is done when knife inserted in center comes out with just a few crumbs on it.