Rainbow Cookie Cake
Good morning all. How are you today?
Can you believe its June?? Are you ready for the summer? I am. I love sitting out in the yard, a little sun, then a little shade. Take a dip in the “pool” and do it all over again.
I can play in the dirt, or is it called gardening when you are older? Walk around with no shoes on. Bathing suit, boxer shorts and tank top is the uniform of the day.
And since I am working so hard to keep my garden in order, I need a treat. And whats better than Gluten and Dairy Free Rainbow Cookies? How about Rainbow Cookie Cake?
All I have to say is YES! You’re welcome.
Rainbow Cookie Cake
Preheat the oven 350’F.
Line 3 cake pans with parchment paper.
Prepare cookie batter according directions.
Equally divide the cake batter into your prepared pans. You can use any shape pan you like, just make sure they are all the same size.
Bake 15-20 minutes, depending on the size and shape of your pans. Rotate pans in the oven, bake additional 15-20 minutes, until batter is set and small bubbles can be seen on the top of the cakes. A toothpick inserted in the center should come out clean.
Cool in pan 30 minutes, remove to a cooling rack to cool completely.
Place a dollop of melted chocolate on dish to hold bottom cake layer in place.
Lay first layer of cake on chocolate, then spread on half of the whipped jelly.
Now put the next layer of cake, the rest of the whipped jelly, and finally the last cake layer.
Pour melted chocolate over the top, letting it fall down the sides of the cake.
Refrigerate cake 1 hour to set up.
Enjoy!
I didn’t have to do anything to change this recipe. I think I might make this as a cake from now on. So I only eat 1 piece at a time, not one cookie every time I go and walk past the fridge.
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