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Submitted by Rivka Schwartz
My Grandmother has made this classic cake for generations.
It’s a one bowl, kid friendly recipe. And of course, this is the cake that gets eaten up right away!
1 cup sugar
1 box lemon jello
5 eggs
1/4 cup oil
3 tsp almond extract
1 tbsp water
1 cup flour
1/2 tsp baking powder
1 cup sugar
1 box raspberry jello
5 eggs
1/4 cup oil
3 tsp almond extract
1 tbsp water
1 cup flour
1/2 tsp baking powder
1 cup sugar
1 box lime jello
5 eggs
1/4 cup oil
3 tsp almond extract
1 tbsp water
1 cup flour
1/2 tsp baking powder
1/2 can strawberry jam
1/2 can apricot jam
1 Tbsp water
3 bars (6 oz) baking chocolate
1/2 stick margarine
4 Tbsp corn syrup
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
In a large bowl combine all ingredients for the lemon cake and mix.
Pour onto cookie sheet and bake for 20 minutes. Do not wash your bowl.
Follow the same instructions for the raspberry and lime cakes.
Once all cakes are cooled, mix the jam with a fork until smooth.
Divide into two equal parts.
Spread one part of the jam onto the lime cake. Flip the lemon cake over the lime cake and spread the other half of jam onto it. Then, flip the raspberry cake over the lemon cake.
In a double boiler, melt chocolate. Once melted, add the margarine and corn syrup.
Mix well and spread onto cake.
Cut into 2×1 in. rectangles
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