3 eggs
1 c. + 3 tbsp. sugar
2 c. ground nuts
1 c. butter
2 tbsp. baking powder
2 c. flour
1 tsp. vanilla
1/3 c. water
1 tbsp. cocoa (heaping)
8 oz. raspberry jelly

Preheat oven to 350 degrees.

Sift flour and baking powder. Cream sugar and butter in mixing bowl. Add eggs, vanilla, water and nuts. Mix well. Spread half of mixture in 9x13 inch greased pan.

In a small bowl beat jelly until softened. Spread jelly on batter. Add cocoa to remaining batter and spread the darkened mixture on top of the jelly. Bake for 45 minutes.