Chewy Chocolate Strawberry Cake

I've had this recipe printed out for a while.  Finally, I made it!  The original recipe called for raspberry jam, but I used strawberry jam that my in-laws made.  Warning: this is a very unhealthy recipe! Muahahahahahahah!  Jason actually liked this cake recipe because the consistency is really like a brownie.  The recipe below makes 8 generous servings.

Ingredients:
3 cups sugar
3/4 lb butter
4 eggs
1 Tbsp vanilla extract
1 Tbsp almond extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 cup raspberry jam (or any other jam)
1 cup semi-sweet chocolate chips (or dark chocolate would be good too)
3/4 cup sliced almonds (we left these out)

How to make it:
1.  Preheat oven to 300F.
2.  Mix the sugar and butter in a mixing bowl on low.  Beat in eggs, one at a time.  Add the extracts.
3.  Sift together dry ingredients and add to the batter, mixing until smooth.
4.  Pour batter onto greased and papered 9-inch cake pan, reserving about 1/3 of batter.  Carefully smooth out a thin layer of the raspberry jam.  Top with chocolate chips and half the sliced almonds.  Carefully cover with remaining batter.
5.  Sprinkle the top of the cake with the remaining sliced almonds.  Bake for 1 hour and 45 minutes to 2 hours.

Jason and Beth's Rating: 8/10
Terri's Rating: 9/10

Nutrition:
950 calories
48g fat (27g saturated)
200mg cholesterol
500mg sodium
125g carbohydrates
5g fiber
91g sugar
9g protein