Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Double Chocolate Buttercream Squares




Source of Recipe


Internet


List of Ingredients




Base:
4 squares of unsweetened chocolate
1/2-cup butter
2-cups sugar
1/4-tsp salt
1-tsp vanilla
4 eggs
1-cup flour

Filling:
Seedless raspberry jam
3 squares white chocolate
1/3-cup sugar
1/4-cup water
2 eggs
1-cup butter, softened

Decoration:
1 square semi-sweet chocolate
1-tsp butter

Recipe



Base: Melt chocolate & butter in large saucepan over low heat. Remove from heat. Stir in: sugar, salt, vanilla, & eggs. Mix well. Add flour, stirring until smooth. Spread batter in greased 13" X 9" cake pan. Bake @ 350* for 25-30 minutes. Cool completely.

Filling: Spread jam over base. Chill. Melt white chocolate and set aside. In small saucepan, bring sugar & water to boil. Boil for 1 minute. Beat 2 eggs in large bowl with electric beater until frothy. Very gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemon coloured. Gradually add soft butter, a small piece at a time, beating well after each addition. Add melted white chocolate. Continue beating until thick & smooth. Spread over jam.

Decoration: Melt chocolate & butter for glaze together until smooth. Drizzle over filling. Chill at least 1 hour to set. Store in fridge.

Makes 60