Last week in World Cuisine class we studied Italy, and everyone made a different Italian dish! My group made seven layer cookies, which happen to be one of my favorite desserts! This recipe is actually much easier than it looks.

I heated my oven to 350°. Then I started by lining three rectangular pans with aluminum foil, but parchment paper can, of course, be used instead. After that, I creamed the sugar and butter. I then added the eggs and flour. In class, we didn’t add the almond flavoring because of allergies, but if I made this at home I would add the flavoring. I separated the batter into three bowls and colored one red, one green, and the last can be left alone, but in class, we dyed it yellow. I then put each mixture into their own pans and baked for about ten minutes!

The cakes should cool completely, they can be put in the fridge for a little bit or left to cool overnight. After they’re cooled, spread a thin layer of jam onto one side of the green cake and stack the yellow cake on top, then spread jam onto the yellow layer and stack the red cake on top of that one.

Once you have melted the half cup of chocolate with the vegetable oil, spread a thin layer onto the red cake. This has to cool and harden completely. It can be kept in the fridge overnight or be put in the freezer for twenty minutes or so. Once the chocolate has hardened on top, flip the cake over and spread another thin layer of chocolate on the green side and put it in the fridge or freezer again. Once the chocolate is hardened on both sides, the cake can be cut into 8×4 pieces and eaten!

RECIPE:

4 sticks unsalted butter

6 eggs

2 cups sugar

2 cups flour

4 tablespoons almond flavoring

Red and green food coloring

½ cup chocolate chips

½ tablespoon vegetable oil