Posted by EyeCandyHi! This makes a LARGE cake that can be cut into as many or few pieces as you'd like. I used Allrecipes.com to help me get the majority of ingredients, but their list was lacking some and than the directions were kind of confusing so I figured it out on my own. The following is MY personal experience. Feel free to contact me anytime for clarification or advice. I know this is LONG but I wanted to be thorough because the recipe on All Recipes under Rainbow Cookies by Penney left me so confused half way through. I didn't have much faith in these but they turned out great and were completely gone by day 3! Good luck and I'd love to see your pics when you're done. *IF YOU MESSAGE ME I CAN SEND YOU PICTURES OF EACH STEP*
Tri Color Cookies (Rainbow Cakes)
- CAKE: 3 disposable 9x11" aluminum pans 1 can (12oz) Almond Filling 1 cup butter, softened (I used unsalted) 1 cup white sugar 4 eggs 2 cups all purpose flour 1 tbsp almond extract LAYERS: Red, Green and Yellow food coloring, I recommend the gels, swirl a toothpick in it and grab out a big glob to mix into the dough. 1 cup total (1/2 cup each layer) seedless raspberry jam TOPPING: 1 cup (or more) semi sweet chocolate chips (I used Nestle) 2 tbps unsalted butter Chocolate Sprinkles/Jimmies
- 1. Preheat the oven to 350 degrees once you start working on getting the dough spread into the pan (prep time can be a little time consuming so you might not want to preheat too early).
- 2. Grease your pans.... I chose to wipe Crisco all over and than Flour, this let them slip right out with no issues.
- 3. In a large bowl cream together the butter, sugar and eggs. Add the almond filling and almond extract and continue to mix until smooth (don't worry about the lumps from the almond pieces). Stir the flour in to form a dough (consistency of cookie dough, not bread dough). Stupid me read the reviews and was expecting it to be tougher than it was, haha.
- 4. Divide the dough into 3 equal portions in separate bowls. Mix each with appropriate food coloring and than spread into greased pan. You'll notice when you try to spread it might curl up a little on the corners but just keep going, it will stay down. :)
- 5. Bake for approx. 15-20 minutes (this is how long mine took in a brand new oven, the recipe said only 10-12 min though). So make sure to check it after 10 min just in case!
- 6. Cool outside of pan. For this step I took out a rack from the oven and than cut the short side off each pan and let the cake slide out of the pan onto the rack. Otherwise, if you try to pick it up or flip it over it might crumble.
- 7. Place the GREEN layer onto clear wrap long enough to cover all the layers. Spread the green layer with raspberry jam (or apricot) and top with the YELLOW layer. Spread the yellow layer with raspberry jam (or apricot) and top with the PINK layer. Wrap up and compress with something heavy (Pyrex dish worked for me) and place in fridge to chill (I left the Pyrex on it the entire time). The recipe calls for 8 hours but I only left it in for about 3.
- 8. Once chilled, remove the plastic and spread out a sheet of wax paper. Melt chocolate chips with butter and than spread QUICKLY a thin layer the size of the cake on the wax paper. This will be the BOTTOM layer of the cake. Than place the cake on top of that and start working on the tops and side. You may have to reheat if needed, or use a double boiler. (I only had the microwave to work with). You can also at this point add the chocolate sprinkles/jimmies.
- 9. Refrigerate approx. 1 hour to cool than cut the cake as to avoid cracking the chocolate later. You can continue to cool it in the fridge after that point to harden it all up.
- I melted the chocolate with butter to help it prevent cracking as per the recipe, you can do the chocolate however you'd like.
- Sorry I didn't pay attention to any of this and no longer have all the ingredient packaging to check for you. :(