RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
RAINBOW COOKIE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 14 to 16 servings
Number Of Ingredients 7
Steps:
- 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.
RAINBOW CAKE MIX COOKIES - AKA PARTY-CAKE COOKIES
These are truly simple cookies to make & they look very festive for Birthday or New Home or Job Well Done celebrations. You can use pink & red for Valentine's Day, Green for St. Pat's, Red & Green for Christmas. They can be made basically with any additions you like, nuts, chocolate chips, butterscotch chips, I've used dried cherries and cranberries with white chocolate chips... anything goes... this particular recipe is for the Party Cake Rainbow Cookies... PS: This recipe works well with the Fun-fetti & Confetti Cake mixes too.
Provided by BlondieItaliana
Categories Drop Cookies
Time 15m
Yield 24 cokies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
- Stir in candies, chips & sprinkles.
- Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
- Bake 8-10 minute at 350 degrees.
Nutrition Facts : Calories 176.5, Fat 9.5, SaturatedFat 2, Cholesterol 18.1, Sodium 165, Carbohydrate 20.2, Fiber 0.6, Sugar 12.2, Protein 2.8
ITALIAN RAINBOW COOKIE CAKE
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
- Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
- Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
- Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
- Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
- Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
- Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
RAINBOW COOKIES
Provided by Food Network
Time 5h25m
Yield 48 pieces
Number Of Ingredients 10
Steps:
- You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
- Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
- Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
- Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
- In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
- Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
- Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
- Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
- Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
- Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
- Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
- Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
- Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
- Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
- If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.
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- Step 1Preheat the oven to 350° with oven racks in the upper and lower third. Lightly grease 3 9-by-13-inch baking pans or quarter sheet pans (9-by-13-inch) with nonstick baking spray; line the bottoms with parchment paper.
- Step 2Beat the butter and 1 3/4 cups of the sugar on medium speed until well combined in the bowl of a stand mixer fitted with a paddle attachment, about 3 minutes.
- Step 3Beat the egg whites with a handheld mixer on medium-high speed until foamy in a large bowl, about 30 seconds. Continue beating, gradually adding the remaining 1 1/2 tablespoons of the sugar, and beating until the stiff peaks form, 1 to 2 minutes.
- Step 4Fold one third of the egg whites into the batter with a rubber spatula, until just combined. Fold in the remaining egg whites just until the batter is smooth and fully combined.
- Step 5Divide the batter evenly among 3 medium bowls. Add 3 to 4 drops of red food coloring to the first bowl, 3 to 4 drops of green food coloring to the second bowl, and leave the third bowl white.
- Step 6Spread each batter in the prepared baking pans, keeping colors separate. Bake until the cakes are set and dry on top, 14 to 16 minutes. Cool the cakes completely in the pans, about 30 minutes.
- Step 7Turn the green cake layer out onto a parchment paper-lined baking sheet; peel off parchment paper on the bottom side of the cake and discard. Spread top of the cake evenly with 1/3 cup of the jam.
- Step 8Unwrap the cake. Place chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining.
- Step 9Spread about half of the melted chocolate evenly over the top of the cake. Refrigerate until the chocolate is set, about 30 minutes.
- Step 10 Invert the cake onto a cutting board and discard the parchment paper. Remelt the remaining chocolate in 15 second intervals until smooth. Spread the chocolate evenly over the top of the cake.
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