LAYER ONE:

1/2 c. (1 stick) butter
1/3 c. sugar
1 egg yolk (lg. egg)
1/4 c. milk
1/2 tsp. vanilla
1/2 tsp. baking soda
2 c. flour

Cream butter and sugar. Mix egg yolk, milk and vanilla together. Sift flour and baking soda together. Combine liquids alternately with dry ingredients to creamed mixture. Spread dough into buttered 9x13-inch pan. Press and chill until firm.

LAYER TWO:

1 c. raspberry jam

LAYER THREE:

1 unbeaten egg white
3/4 c. almond paste (1/2 lb.)
1/3 c. sugar
3 tbsp. butter, softened
3 eggs
1 tsp. vanilla
Green food coloring (if desired) a drop or so

Cream almond paste and egg white together with an electric mixer or food processor. Add sugar slowly, then butter, vanilla and the eggs one at a time. Beat all together until very smooth. Add just enough food coloring (if desired) to achieve a pale green tint. Spread almond paste mixture over jam-colored dough. Bake 30 to 35 minutes in a 350°F oven. Cool.

LAYER FOUR:

2 sq. chocolate, unsweetened melted
3 tbsp. cream
1 tbsp. butter
1 tsp. vanilla
2 c. powdered sugar

Beat together and spread on top.