Chocolate Raspberry Toasted Almond Cake! (or how to use up all the bags and bags of leftover frosting)

I seem to have this problem rather often- I make a cake, and then just end up having a small amount of frosting left- not enough to really do anything with, but too much to just pitch it.  So then the frosting just ends up piling and piling and piling up.... till everyone else starts telling me I need to get rid of it.  But I have such a hard time just throwing away perfectly good frosting, and then we ended up having extra cake layers in the freezer.... so I made this.

Pretty much it's just a ton of leftover chocolate frosting, Smucker's seedless red raspberry jam, and toasted almonds (we always get them from Trader Joe's- they just taste sooooo good).  So, if you too have tons of frosting laying around in multiple fridges, this cake is for you.  ;)

I started out by splitting the cake layer in half (it was kinda a thick layer- and it had been in the freezer for a little while so I can't remember the recipe that I used), slathered it with the leftover Hershey's frosting, raspberry jam on top of that, and then sprinkled it with slivered toasted almond.

Oh, and here;s the tip I use for swirls!

But after I did the swirls on the top I ended up using all the frosting for just that (this is a chocolate swiss meringue), I didn't have any for the sides.  Boo hoo.  So here we go again....

I smoothed it out (swiss meringue apparently curdles if you leave it in the fridge too long- who knew)....

And then spread a mixture of Tunnel of Fudge frosting and chocolate ganache on top, piped more raspberry jam, and then honey roasted almonds.

Aaaaand there's the mess!

It ended up looking pretty good, if I do say so myself.... :)

yummmmm

And it tasted even better.  :)