|Butter/Margarine||1 Cup (16 tbs), softened|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Red raspberry jam||6 Tablespoon|
|Apricot jam||1⁄4 Cup (4 tbs)|
Invert a 15x10x1-inch jelly roll pan; grease and flour the bottom.
Cream the butter with extract.
Gradually add the sugar, creaming until fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in the flour and salt.
Spread one third of the batter on the prepared pan.
Spread evenly to 1/2 inch from edge of pan.
Bake at 350Â°F about 10 minutes.
Remove from oven and carefully cut layer in half crosswise, forming two layers; remove to wire rack.
Repeat twice with the remaining batter, making a total of 6 thin layers.
(Wash, grease, and flour pan before each baking.) Mix the sour cream and pecans.
Place one cake layer, top side up, on a cutting board.
Spread evenly with about 1/4 cup of the sour cream mixture.
Then spread with about 2 tablespoons raspberry jam.
Add a second cake layer and spread with 1/4 cup sour cream mixture and 2 tablespoons apricot jam.
Repeat with remaining layers, leaving the top plain.
Place a board on top to compress the layers; chill overnight or 24 hours.
Trim off crust edges and spread top with a creamy butter frosting.
Lightly sprinkle with colored decorators' sugar.
Cut crosswise into 12 strips, about 3/4 inch wide; cut each strip into fourths