Ingredients
4 Eggs
1 Cup Sugar
1 Cup Flour
2 Sticks Melted Butter
1 teaspoon Vanilla Extract
Red & Green Food Coloring
Seedless Raspberry or Apricot Jam
6 oz. Semi-Sweet Chocolate Chips
1 teaspoon Oil
Preparation
Preheat oven to 350 degrees.
Combine first 5 ingredients. This will make a loose batter. Divide into 3 equal parts. Add 8 drops of red food coloring to one part, 8 drops of green to a second part and leave the third part uncolored.
Place each part into a seperate, very lightly greased 11 1/4 by 7 1/2 by 1 1/2 inch pan. (I use foil pans found in the grocery store). Bake each part 8-12 minutes until spongy, but not wet. Do not let dry out or brown. Cool.
Place red layer on wax paper or parchment paper. Spread a light layer of jam over cake. add yellow layer of cakeon top and spread with a light layer of jam. Top with green layer.
Refrigerate for about 1 hour.
Melt chips with oil on a low setting in microwave. Stir to blend. Spread 1/2 of mixture onto cake. Refrigerate intil firm. Flip cake and spread remaining chocolate on the other side. Refrigerate until firm.
When the chocolate has hardened, use a sharp, unserrated knife to trim the edges. Cut the cake into 1 inch squares.
