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
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
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
BEAT BUTTER AND JAM.
ADD POWDERED SUGAR UNTIL DESIRED CONSISTENCY.
SLOWLY ADD MILK UNTIL THE RIGHT THICKNESS FOR YOU!
ADD PINK FOOD COLORING, IF DESIRED.
Assembly!!! Lay a frozen chocolate cake on your plate. Cover with frosting. Top with a frozen cheesecake and frosting. Add your last chocolate cake and coat entire cake with frosting. Decorate the sides with sprinkles and top the cake with rainbow cookies!