7 LAYER RAINBOW COOKIE RECIPES

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RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM



Rainbow Layer Cake Recipe - BettyCrocker.com image

You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by Angie McGowan

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  • Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  • Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g

CHRISTMAS 7-LAYER COOKIE BARS RECIPE - TABLESPOON.COM



Christmas 7-Layer Cookie Bars Recipe - Tablespoon.com image

This holiday twist on gooey seven-layer bars starts with a Christmas cookie crust and packs plenty of chocolate flavor—three kinds of chocolate, to be exact. Pretzels add just the right amount of salty crunch.

Provided by Buns In My Oven

Total Time 55 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 10

1 pouch (17.5 oz.) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1/2 cup semi-sweet chocolate chips
1/2 cup sweetened coconut flakes
1 can (14 oz.) sweetened condensed milk
1 1/2 cups mini pretzel twists
1/2 cup white chocolate chips
1/2 cup red and green M&M’s® chocolate candies
1 tablespoon red and green sprinkles

Steps:

  • Preheat oven to 350°F. Add cookie mix, butter and egg to a medium mixing bowl and stir well until a soft dough forms.
  • Press dough into a greased 9x13-inch baking dish and bake for 15 minutes.
  • Remove from oven and top the cookie base with chocolate chips, coconut and sweetened condensed milk. Layer pretzels, white chocolate chips, candies and sprinkles on top.
  • Return to the oven for 30 minutes. Allow to cool completely before cutting into 12 bars.

Nutrition Facts : Calories 510 , CarbohydrateContent 74 g, CholesterolContent 50 mg, FatContent 4 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 54 g, TransFatContent 0 g

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The colors may have been meant to represent the Italian flag, but their palette is just right for Christmastime. To make sure they're vibrant, purchase gel food colorings from a kitchen or craft store -- the liquid drops from the supermarket won't be able to produce the deep red and green this cookie requires.
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  • Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
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I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
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Reviews 4.7
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Category Desserts
Calories 61 calories per serving
  • Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
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Calories 260 per serving
  • When ready to serve, sprinkle remaining cookies and sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
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A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 45 minutes
Calories 630 per serving
  • Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
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My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
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Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories 35 calories per serving
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