Rainbow Cookie Cake
- Level: Easy
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 14 to 16 servings
- Level: Easy
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 14 to 16 servings
Ingredients
Cooking spray
3 16- to 18-ounce boxes white cake mix (plus required ingredients)
1 1/2 teaspoons pure almond extract
Pink, yellow and green gel food coloring
1 cup seedless raspberry jam
2 4-ounce bars semisweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
Directions
- Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.
- Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)
- Trim the tops of each cake with a long serrated knife to make level.
- Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.
- Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.
- Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
- Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.
- Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.
- Trim all four sides of the cake with a long serrated knife. Transfer to a platter.
