8 oz. almond paste
1/4 tsp. salt
3 sticks soft butter
1 c. sugar
4 eggs, separated
1 tsp. almond extract
1 jar apricot or strawberry preserves
2 c. flour
4 sq. chocolate, semi-sweet
3 (13x9x2) pans
Food coloring

Line 3 pans with butter, then wax paper and butter again. Break up almond paste in large bowl with fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer for minutes until light and fluffy. Beat in flour and salt. Beat egg whites in separate bowl with mixer until stiff peaks form. With wooden spoon stir in almond mixture using turning motion. Reserve 1 1/2 cups batter and spread into prepared pan.

Add green food coloring (about 10 drops) to 1 1/2 cups batter and add red food coloring to remaining batter. Each layer should be about 1 1/4 inches thick. Bake 350 degrees for about 15 minutes. Remove pans and cool. Trim off any brown edges.

Place one layer and spread either apricot or strawberry preserves (which has been heated for a few minutes in pan). Then add green layer and spread preserves. Add last layer.

Cover the 3 layers with plastic and let sit overnight.

CHOCOLATE FROSTING:

Melt chocolate squares with 1 1/2 tablespoons vegetable oil and spread over cake. Cut into squares.