Rainbow Cake

While having an edible one night, a friend requested that for her upcoming birthday, she wanted a rainbow cake. I decided she needed a double rainbow cake instead. 

After the birthday, I got so many requests, here are the directions how to make it.


Chocolate Buttercream Frosting
6oz dark chocolate, 70% cocoa
1/3c heavy cream
1/4c butter, room temperature
2-3c confectioners sugar

Cake
1 box yellow cake mix, follow directions on the box to make the batter.
OR
1c butter, softened
1/2c vegetable shortening
3c granulated sugar
5 eggs
3c all purpose flour
2tsp baking powder
1/4tsp salt
1/2c whole milk, room temperature
1/2c buttermilk, room temperature
2tsp vanilla extract


For the frosting, melt chocolate in a double boiler. Add cream to make a ganache let cool to room temperature. Place ganache and butter in a stand mixer and beat until mixed well. Add sugar.

To make the cake, once you've made the batter, separate into bowls and mix with food coloring, pouring them by color into a parchment lined pan. By pouring the batter in the center, it will push the colors out and form the rings.

Bake the 2 cakes and let completely cool. Trim the top off to make cake flat before frosting. 

Lemon Bars

My grandmother had a lemon bar recipe which she would make for almost every gathering. This was her go-to dessert, but as a kid I almost never ate it. It was *shocking* too sweet for me. I've since adjusted the proportions for my taste :P

Crust
1/2 c Powdered sugar
1 c Butter
2 c All purpose flour

Filling
2/3 c Lemon juice
1 c Sugar
4 Eggs
1 tsp Baking powder
1/3 c All purpose flour

Mix the crust ingredients and press into the bottom of a 9x12 pan. Bake at 400º for 20 minutes and remove from oven.

Meanwhile, mix all filling ingredients in a bowl. When the crust is ready, pour ingredients on top and place back in the oven at 350º for another 30-40 minutes, until set. Remove from oven and let fully cool at room temperature before cutting. Sprinkle with powdered sugar after the bars have been cut.