3 C. ALL PURPOSE FLOUR
1 TSP. VANILLA
2 C. SUGAR
1/2 C. MARGARINE OR BUTTER, CUT UP
3/4 C. UNSWEETENED COCOA POWDER
2 TSP. BAKING SODA
6 OZ. SEMI-SWEET CHOCOLATE
1/2 TSP. SALT
1 TSP. LIGHT CORN SYRUP
I C. WATER
1 C. APRICOT PASTE (2/3 C.)
1 C. COOLED COFFEE
1/4 TSP. ALMOND EXTRACT
2/3 C. COOKING OIL

DIRECTIONS

GREASE AND LIGHTLY FLOUR TWO 9 X 1 112- INCH ROUND BAKING PANS; SET ASIDE.  IN A MIXING BOWL, STIR TOGETHER FLOUR, SUGAR, COCOA, BAKING SODA AND SALT.  ADD WATER, COFFEE, OIL AND VANILLA.  BEAT WITH AN ELECTRIC MIXER ON LOW MEDIUM SPEED JUST UNTIL COMBINED.  POUR BATTER INTO PREPARED PANS.  BAKE IN A 3500 OVEN FOR 35 MINUTES OR UNTIL DONE.  COOL IN PANS ON WIRE RACK FOR 10 MINUTES; REMOVE FROM PANS.  COOL COMPLETELY ON RACKS.  FOR GLAZE, IN A SAUCEPAN, COMBINE MARGARINE OR BUTTER, CHOCOLATE AND CORN SYRUP.  STIR OVER LOW HEAT UNTIL MELTED.  REMOVE FROM HEAT.  LET STAND UNTIL GLAZE BEGINS TO THICKEN.  CUT CAKE LAYERS IN HALF HORIZONTALLY.  PLACE I LAYER ON A PLATTER; SPREAD WITH ONE-THIRD OF THE PRESERVES REPEAT 2 MORE TIMES.  TOP WITH THE FOURTH CAKE LAYER.  PLACE ALMOND PASTE BETWEEN 2 SHEETS OF WAX PAPER;ROLL UNTIL THIN (ABOUT A 9 INCH DIAMETER.) REMOVE TOP SHEET OF PAPER.  PLACE ALMOND PASTE ATOP CAKE, PAPER SIDE UP; REMOVE PAPER.  TRIM ALMOND PASTE EVEN WITH CAKE EDGE.  SPREAD TOP AND SIDES OF CAKE WITH CHOCOLATE GLAZE. (IF GLAZE BECOMES TOO FIRM, STIR IN A FEW DROPS OF HOT WATER.) IF DESIRED GARNISH WITH CHOCOLATE CURLS.  MAKES 16 SERVINGS.
NUTRITION FACTS PER SLICE; 472 CALORIES, 21G TOTAL FAT
 
 

SUBMITTED BY: ALBERT R. SHERMAN