Rainbow cookie cake recipe

Step 1

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.

Step 2

Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)

Step 3

Trim the tops of each cake with a long serrated knife to make level.

Step 4

Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.

Step 5

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.

Step 6

Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.

Step 7

Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.

Step 8

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.

Step 9

Trim all four sides of the cake with a long serrated knife. Transfer to a platter.