RAINBOW COOKIE FLOURLESS CHOCOLATE CAKE & CHEESECAKE…. FROSTED WITH RASPBERRY BUTTER CREAM

LOVE RAINBOW COOKIES? THIS CAKE IS FOR YOU!


CLICK HERE FOR THE RECIPE FOR THE RAINBOW COOKIES

(I MADE THIS CAKE GLUTEN FREE SIMPLY BY USING CUP 4 CUP FLOUR IN MY RAINBOW COOKIES. EVERYTHING ELSE IS NATURALLY GF!)

MAKE ONE CHEESECAKE LAYER. LINE A 9-INCH CAKE PAN WITH NONSTICK FOIL AND PREHEAT OVEN TO 325 degrees.
1 stick (8 TABLESPOONS) softened butter
1/2 cup granulated sugar
TWO- 8 oz packages cream cheese, softened 
1 1/2 ounces of a package of cook and serve vanilla pudding
2 eggs
1 tsp baking powder

Cream butter and sugar in a mixer. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour into the pan. Smooth batter with offset spatula and bake for about 55 minutes. Put it directly into the freezer.

MAKE TWO  9-INCH FLOURLESS CHOCOLATE CAKES
PREHEAT OVEN TO 375. LINE TWO 9″ PANS WITH NONSTICK FOIL.

IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER (16 TABLESPOONS)

ONCE MELTED, REMOVE FROM HEAT AND ADD:
1 1/2 C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN 2 PANS. BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND PLACE IN THE FREEZER.

MAKE RASPBERRY BUTTER CREAM

• 1 CUP BUTTER , at room temperature
• 6 CUPS CONFECTIONER’S SUGAR
• 1/2 cup seedless raspberry jam
• MILK-add  a few Tablespoons at a time
• PINK food coloring