Rainbow cookies

0 likes 0 comments Recipe by Karen Rosenthal

Ingredients

CAKE

4 eggs
2 sticks of unsalted margarine (melted)
1 tsp. almond extract
1 cup sugar
1 cup flour
Strawberry or apricot jam
Red, yellow, green food coloring

GLAZE

6 oz. package of semi-sweet chocolate chips
1 tbs. oil

72 min · Medium

Directions

1. CAKE:
Beat eggs with mixer

2. Add sugar and beat again.

3. Add flour, melted margarine and almond extract. Beat.

4. Separate batter into 3 equal parts.

5. Add 8 drops of red color to one part, 8 drops of green to one part and 8 drops of yellow to another part. Mix well.

6. Grease and flour three 7” x 10” pans

7. Pour the 3 batters in each pan.

8. Bake at 350° for 10-12 minutes.

9. Cake will be spongy to the touch.

10. Let cool about 5-10 min.

11. Turn red cake over on wax paper.

12. Top with a thin layer of jam.

13. Turn yellow cake over on red cake. Press firmly with fingers.

14. Top yellow cake with jam and turn over green cake on yellow cake. Press firmly.

15. GLAZE:
Melt 3 oz. Of chocolate chips with 1/2 tablespoon of oil over low heat, stirring constantly until melted.

16. Spread evenly with a spatula over top of cooled cake.

17. Refrigerate until chocolate gets hard.

18. Melt other 3 oz. of chocolate chips with remaining 1/2 tablespoon of oil.

19. Flip cake over on hard chocolate side and frost as before. You can frost the sides too.

20. Refrigerate until chocolate gets hard.

21. Cut cake as desired.

22. They can stay refrigerated or frozen for weeks.

desserts November 22, 2015 14:47