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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Double Chocolate Buttercream Squares Recipe

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This recipe for Double Chocolate Buttercream Squares is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
4 squares unsweetened Baker's chocolate
½ cup butter
2 cups granulated sugar
¼ tsp. salt
1 tsp. vanilla
4 eggs
1 cup Robin Hood flour

Filling:
½ cup seedless raspberry jam
3 squares Baker's white chocolate
⅓ cup granulated sugar
¼ cup water
2 eggs
1 cup butter, softened

Decoration:
1 square Baker's semi sweet chocolate
1 tsp. butter
Directions:
Directions:
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 350ºF 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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