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Categories:Viewed: 27 - Published at: a year ago
Ingredients
- 1 c. butter or margarine, softened
- 1 c. sugar
- 1 tsp. vanilla
- 4 eggs
- 1 tsp. salt
- 2 c. flour
- sour cream
- 1 1/2 c. pecans, finely chopped
- 6 Tbsp. red raspberry jam
- 4 Tbsp. apricot jam
Method
- Heat oven to 350°.
- Grease and flour the bottom and side of jelly roll pan (15 X 10).
- Measure butter, sugar, vanilla, eggs, salt and flour into mixing bowl.
- Beat 3 minutes on medium speed. Spread 1/3 of mixture into prepared pan.
- Repeat, baking three total pans about 7 minutes each; cool.
- Mix sour cream and nuts. On two layers spread 3 Tbsp. raspberry jam; layer of sour cream mixture; and 2 Tbsp. apricot jam.
- Stack layered cakes on top of each other; leaving the top layer plain.
- Cut off edges and leave in freezer overnight.
- Frost with creamy frosting and sprinkle with decorated sugar.
