Linzertorte

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 14 cups buttermilk
• 12 cup vegetable oil
• 2 teaspoons ground cinnamon
• 4 eggs
• 1 cup almonds, ground blanched, toasted, see below
• 1 (12 ounce) jar raspberry preserves
• 1 teaspoon grated orange peel
• 34 cup heavy cream, whipped

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like Baker's Joy).
3. In a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs.
4. Beat together until well moistened.
5. Increase speed to medium for 2 minutes.
6. Fold in 3/4 cups ground almonds.
7. Divide batter between the 2 pans.
8. Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
9. Cool in pan on wire racks for 10 minutes.
10. Remove cake from pans and cool completely on wire rack.
11. In small bowl mix preserves and orange peel.
12. To assemble cake:.
13. Place 1 layer on serving plate.
14. Spread with 1/2 of the preserves, I heat the preserves in the microwave for 30 seconds to soften.
15. Top with second cake layer.
16. Spread with the rest of the preserves.
17. Sprinkle with the remaining ground almonds.
18. Pipe or spoon whipped cream on cake.
19. I prefer to serve the slices of cake with whipped cream.
20. To toast almonds:.
21. grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process.
22. Place on a baking sheet for 5-8 minutes, stirring until lightly golden.

yellow cake, vanilla instant pudding, buttermilk, vegetable oil, ground cinnamon, eggs, almonds, raspberry preserves, heavy cream

Taken from www.food.com/recipe/linzertorte-513362 (may not work)