Viennese Ribbon Cake

• 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

1. Heat oven to 350u0b0.
2. Grease and flour the bottom and side of jelly roll pan (15 X 10).
3. Measure butter, sugar, vanilla, eggs, salt and flour into mixing bowl.
4. Beat 3 minutes on medium speed. Spread 1/3 of mixture into prepared pan.
5. Repeat, baking three total pans about 7 minutes each; cool.
6. Mix sour cream and nuts. On two layers spread 3 Tbsp. raspberry jam; layer of sour cream mixture; and 2 Tbsp. apricot jam.
7. Stack layered cakes on top of each other; leaving the top layer plain.
8. Cut off edges and leave in freezer overnight.
9. Frost with creamy frosting and sprinkle with decorated sugar.

butter, sugar, vanilla, eggs, salt, flour, sour cream, pecans, red raspberry, apricot jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008073 (may not work)