Desserts
Rainbow Cake
Yield: Baking Sheet
Ingredients
Recipe
- 1 lb Baking Chocolate
- 3 T Oil
×3
- 5 Eggs, separated
- ¾ C Sugar
- 1 C Oil
- 1 C Flour
- ⅓ bottle Almond Extract 0.5 oz
×3 — red, yellow, green
- ¾ t Food Coloring
Bakers Choice
- 2 containers Raspberry Jam
Instructions
- 1
For each layer: beat egg whites till stiff, add sugar.
- 2
Beat in yolks and oil, then flour.
- 3
Beat in almond extract and food coloring.
- 4
Pour into lined baking sheet, bake on 350 for 15-20 minutes until clean.
- 5
Repeat 3× with different colors.
- 6
Smear jam on bottom layer, place middle layer, smear jam, place top layer.
- 7
Melt half chocolate with half oil, smear on cake, freeze 15-20 minutes.
- 8
Flip cake, melt rest of chocolate and oil, spread on other side.
- 9
Freeze 40-60 minutes, then cut.
Note
Store in fridge up to a week, then freeze.