Tweed Squares

Delicious layered snack cake consisting of white cake with mini chocolate chips, a rich vanilla frosting, and a top layer of semi-sweet chocolate. This is one of my husband's favorite desserts - he's from Newfoundland, I'm from Ohio, and I'd never heard of it before we met! This is the recipe (slightly modified by me) that his mother gave me.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 374 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 egg whites
• 1 pinch salt
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons butter
• ½ cup unsalted butter
• ⅓ cup butter, softened
• 1 ½ cups confectioners' sugar
• 2 egg yolks
• ⅔ cup white sugar
• 1 ⅓ cups all-purpose flour
• 3 (1 ounce) squares semisweet chocolate
• ½ cup miniature semisweet chocolate chips
• ½ cup whole milk

Recipe Instructions

Step 1

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square cake pan.

Step 3

Beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. Beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. Spread batter into prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely in the pan on a wire rack, about 30 minutes.

Step 5

Beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake.

Step 6

Melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on High. Allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. Refrigerate cake until chocolate is set, about 30 minutes.