Raspberry-Almond Torte

Serving Size  : 10  
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
3/4 cup water
1/4 cup oil
1/2 teaspoon almond extract
1/2 cup chopped toasted almonds
2 cups red raspberry preserves
1 cup sliced almonds
confectioners sugar

Combine first six ingredients in large mixer bowl. Beat at medium speed for 4 minutes.

Stir in chopped almonds. Pour into 2 greased and floured 9 inch cake pans. Bake at 350:F for 30-35 min until cake is done. DO NOT UNDERBAKE.

Cool in pans 15 min. Remove from pans and cool on rack.

Split each layer horizontally, making 4 layers. For each torte, spread 2/3 cup preserves on 1 layer, sprinkle with 1/2 cup of the almonds. Add second layer. Spread with 1/3 cup of the preserves and sprinkle generously with confectioners sugar and additional almonds.

Makes 2 tortes. If you only want 1 torte, one layer can be frozen and used later; just use half the preserves and almonds for 1 torte.