2 cups all-purpose flour
1/2 teaspoon of salt
2 sticks of butter
1 2/3 cups sugar
2 teaspoons of vanilla
Red and green food coloring
Raspberry jam or jelly for spreading between layers
Beat butter until smooth and creamy, slowly adding the sugar and beat until well-blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and continue beating. Gradually add the flour, and beat until smooth.
Divide the batter into 3 equal portions. Gently tint 1 part green. Tint another part pink. Leave 1 batter “naturally” colored.
Grease a 9-by-9-inch square cake pan, line with wax paper, and grease the bottom of the wax paper. Pour untinted cake batter into the wax paper-lined pan, spreading batter to cover the surface. Bake cake approximately 8 minutes or until done. Let cool in the pan on a wire rack for several minutes before turning cake out onto another wire rack. Remove wax paper. Prepare the pan with wax paper again as directed above, and add pink batter to the pan. Bake and remove as directed above. Repeat with green cake layer.
(If you are not going to tint the layers, pour all of the batter into a 9-by-5-by-3-inch loaf pan that has been greased and floured. Bake for about an hour at 325 degrees.)
When all layers are cool, cut each in half, so that you have 2 cakes of each color. Lay 1 green cake on a cake plate or platter. Spread cake with raspberry jam (heated if necessary, to make it more spreadable). Top with a pink layer, then an untinted layer, spreading raspberry jam between each layer. Repeat with remaining layers leaving top layer bare (i.e., without jam). Trim the sides of the cake to make it even before icing with chocolate ganache. Yields 6 to 8 servings.