This past weekend was the last days of my husband’s 20s. We don’t really celebrate birthdays that much, but I did make him burgers and fries for dinner, since he had been wanting a good burger for a while.
He made his into a “double,” as he calls it.
As you can tell, it took a lot of concentration for him to eat it. He was stuffed and in pain afterwards. Thus, he made his last bad decision of his 20s.
Luckily, we had already had some cake earlier that day.
I made him a rainbow cookie cake. The cake was delicious (although, I think I enjoyed it more than he did).
2.5 cups flour (sifted)
3 tsp baking powder
4 sticks of butter
2 cups sugar
7 tsp almond extract
red, green and yellow food coloring
1 jar seedless raspberry preserves
1 cup heavy cream
12 oz semisweet chocolate
Combine sifted flour and baking powder.
In a separate bowl, combine softened butter and sugar. Mix until creamy. Mix in eggs and almond extract.
Add dry ingredients to wet ingredients. Separate the batter evenly into three bowls for the three colors. Thoroughly mix 8 drops of the food coloring into each bowl.
Pour each bowl of batter into an 8″ round pan. Cook at 350 degrees for 26 minutes.
While the cakes are in the oven, make the icing. In a small saucepan, heat the heavy cream until it just starts to boil. Pour the heated heavy cream over the semisweet chocolate in a bowl. Mix until chocolate is melted and smooth. Let cool (I put it in the fridge).
After cakes are done cooking, let them cool. Once cooled, lay the green layer down, cover the top with raspberry preserves. Then, place the yellow cake on top and cover with raspberry preserves. Lastly, place the red cake on top.
Once icing mixture is cool, spread on top and sides. Let cool in fridge for icing to harden a bit more. Then, sprinkle with powdered sugar.
Serve and enjoy!