8 Ounces Almond Paste
2 Sticks Butter- 2 Tablespoons Reserved
1 Cup Sugar
5 Eggs- Separated Whites and Yolks
1 Tablespoon Almond Extract
2 Tablespoons Vegetable Oil
1 Cup Unsweetened Apple Sauce
3 Cups Cake Flour
1 1/2 Tablespoon Baking Powder
1/4 Teaspoon Salt
1 Cup Milk
1/3 Cup Apricot preserve
1 Dark Chocolate Frosting
Mini Chocolate Chips For Garnish if Desired
1 Container of Milk Chocolate Icing if desired
Preheat oven to 350 Degrees.
Grease 3 – 9 inch round pans with 2 Tablespoons butter, line each pans bottom with parchment paper then grease paper.
Break up almond paste with fork or fingers and place in mixing bowl. Add the remaining butter and sugar, cream together on medium high speed, until light and fluffy and pale in color ( 1-2 Minutes). Add in egg yolks one at a time mixing thoroughly after each yolk. Mix in almond extract,oil and apple sauce, until just combined.
In a large bowl, mix together flour, baking powder and salt. Set aside.
Mix milk and dry ingredients mixture a little at a time into the butter mixture, alternating, starting and ending with dry ingredient. Then fold egg whites into batter until just combined.
Place all three batters into the greased cake pans, place in preheated oven and bake for 12-15 minutes or just until toothpick comes out clean. Remove from oven and let cool.
Frost the sides with dark chocolate icing. With your hand press mini chocolate chips onto sides.
Top the last layer with a thick layer of frosting and make a pretty design if desired. I used a butter knife and just swooped up icing to the middle.
I used store bought milk chocolate for the piping.