Ingredients
1
cup soft crumbled coconut macaroons (6 to 7 cookies)
1
box (1 lb 2.25 oz) butter recipe yellow cake mix with pudding
1
cup water
1/2
cup butter or margarine, softened
1/2
cup almond paste, softened
1
to 2 teaspoons almond extract
3
eggs
1
pint (2 cups) whipping (heavy) cream
1/2
cup seedless raspberry jam
1/2
cup toasted slivered almonds*
Preparation
Heat oven to 350°F. Sprinkle macaroons evenly in bottom of ungreased 13x9x2 1/4-inch pan. In large bowl, combine cake mix, water, butter, almond paste, almond extract and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter over crumbled macaroons; pour whipping cream evenly over top of batter.
Bake 50 to 55 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 1 hour.
Spoon and spread jam over top of cake; sprinkle with almonds. For servings, cut into 3 rows by 5 rows. Serve warm or cool. Store in refrigerator.
