1 1/2 c sugar
3 cups flour
3 tsps almond extract
1 1/2 c margarine (melted and cooled)
1/3 c margarine
1/2 c cocoa
1/3 c nondairy creamer
1 tsp vanilla extract
2 1/2 c confectioners\’ sugar
Line 10×15 flat pans with wax paper and grease well.
Make each layer separately, for each layer mix the eggs (1) and sugar (1/2 c) well, then add the flour (1 c), almond extract (1 tsp), food coloring, and margarine (1/2 c).
Batter is very thick, smear it into the pans pressing into all the corners and flatten out.
Bake at 350 for 12 mins
Once cool turn each layer out and stack with jam in between. Press firmly so they attach well.
Melt margarine and add cocoa, cook for a minute then remove from heat and add rest of ingredients. Pour and spread over cake.
Once glaze is hardned you can cut the cake into 1×2″ rectangles.