Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rainbow Cookie Cake
Getting reviews...
- Level: Easy
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 562
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 610 mg
- Level: Easy
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 562
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 610 mg
Ingredients
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.
