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Sweets & Treats Delicious Newsletter

You are here: Home / Dessert / RAINBOW COOKIE FLOURLESS CHOCOLATE CAKE

RAINBOW COOKIE FLOURLESS CHOCOLATE CAKE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 18, 2012 by Hugs & Cookies xoxo 1 Comment

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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

Directions:

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!

 

You May Love These, Too! XOXO

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Filed Under: Cake, Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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  1. Foodies Network » Rainbow Cookie Cake says:
    October 1, 2014 at 11:13 am

    […] Rainbow Cookie Cake […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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