You won’t find this rainbow cookie in the bakery case — it’s a giant layer cake! To make the oversize cookie, we baked three brightly colored almond-flavored cakes, layered them with jam, covered the top with melted chocolate and added wavy lines to complete the look. Read on for the how-to.

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.