Monday, October 17, 2011

Linzer Tart Cake

Everyone loves Linzer Tart Cookies. Thanks to my niece Christine, I now have the recipe for the Linzer Tart Cake. It doesn't get easier than this. I've tried it and it is absolutely delish. Chris is always coming up with great recipes and I just love to borrow them for my blog. Thanks again, Chris!

Linzer Tart Cake

  • 2 bags of Betty Crocker Sugar Cookie Mix

  • 3/4 cup Raspberry Preserves
Follow the mixing instructions on the cookie mix bag.
  • Mix bags individually and pour into 8" cake pans. Spray pans with Pam.
  • Bake for about 15 minutes at temperature on bag.
  • Cool. Remove from pans.
  • Make a hole on the in the center of one “cake” with a small juice glass while top layer is still slightly warm.Spread jam on top of the bottom layer
  • Add the top layer (with the center cut out)
  • Add powdered sugar to the top

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