| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 45 min |
| Yield: | 14 to 16 servings |
Ingredients
- Cooking spray
- 3 16- to 18-ounce boxes white cake mix (plus required ingredients)
- 1 1/2 teaspoons pure almond extract
- Pink, yellow and green gel food coloring
- 1 cup seedless raspberry jam
- 2 4-ounce bars semisweet chocolate, chopped
- 6 tablespoons unsalted butter, cut into pieces
Instructions
- Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.
- Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)
- Trim the tops of each cake with a long serrated knife to make level.
- Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.
- Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.
- Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
- Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.
- Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.
- Trim all four sides of the cake with a long serrated knife. Transfer to a platter.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 562 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 610 mg |
Reviews
I have made this cake several times. It’s pretty delish–I did add more almond abstract than called for though. And I weighed down the cake after I constructed it with the jam. It’s what I do with my cookies so I did it here, too. I omitted the freezing part. Comes out perfect!
I made this Friday night for a birthday party Saturday night. It was a hit! I will say, I followed recipe exactly as written. People were in awe when we cut into it because there are a lot of rainbow cookie lovers in the group.
I used one 9″ round per box and cut the top to even out each layer. That resulted in a very tall cake, but I think it balanced the sweetness of the jam and chocolate.
Made it as directed and what a hit. It’s a lot of cake but goes quickly.
Why three cake mixes, as another person posted? This seems like much to much cake. I’d like to try this,
Why 3 boxes of cake mix when each one makes 2 layers?