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Double Chocolate Buttercream Squares Recipe

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This recipe for Double Chocolate Buttercream Squares, by , is from Recipes of Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Hood


4 squares unsweetened Baker's chocolate
cup butter
2 cups granulated sugar
tsp. salt
1 tsp. vanilla
4 eggs
1 cup Robin Hood flour

cup seedless raspberry jam
3 squares Baker's white chocolate
⅓ cup granulated sugar
cup water
2 eggs
1 cup butter, softened

1 square Baker's semi sweet chocolate
1 tsp. butter

Melt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in sugar, salt, vanilla and eggs. Mix well. Add flour, stirring until smooth. Spread batter evenly in greased 13" x 9" pan. Bake 350F for 25-30 minutes. Cool completely. Spread jam evenly over base. Chill. Melt white chocolate, stirring constantly until smooth. Set aside. In small saucepan, bring sugar and water to a boil. Boil 1 minute. Beat 2 eggs in large bowl with electric mixer until frothy. Very gradually add hot syrup, beating on high speed 5 minutes or until thick and lemon colored. Gradually add soft butter, a small piece at a time, beating well after each addition. Add melted white chocolate and continue beating until thick and smooth. Spread evenly over jam. Melt chocolate and butter for glaze together until smooth. Drizzle over filling. Chill at least 1 hour to set. Store in refrigerator.




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