8 oz. almond filling (solo)
1 1/2 c. butter, softened
1 c. sugar
4 eggs, separated
1 tsp. almond extract
2 c. flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1 (12 oz.) jar apricot preserves
2 sq. semi-sweet chocolate (2 oz.)

Grease 3 (13 x 9 inch) pans. Break up almond filling in large bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.

Beat egg whites with electric mixer until stiff peaks form in small bowl. With a wooden spoon fold egg whites into almond mixture. Remove 1 1/2 cups batter, spread evenly into prepared pan. Remove another 1 1/2 cups. Add green food coloring. Spread in pan. Remove another 1 1/2 cups, add red food coloring. Bake at 350 degrees for 15 minutes or until golden brown around edges.

Cakes are 1/4 inch thick. Remove cake from pans onto wire racks. Cool thoroughly. Place green layer on jelly roll pan. Heat apricot preserves until thick. Spread 1/2 over green layer. Slide yellow layer on top. Spread with remaining preserves. Slide pink layer, right side up, cover with plastic wrap. Weigh down with large wooden cutting board. Place in refrigerator overnight or a couple hours at least. Melt chocolate over hot water in small cup. Spread to edge of cake. Let dry 30 minutes. Trim edges off cake. Cut in squares.