Tweed Squares Recipes

TWEED SQUARES

Steps:

• Beat butter and sugar until light and creamy.
• Combine flour, baking powder and salt in small bowl. Add flour mixture to butter mixture in 2 additions, alternating with milk in 1 addition, beginning and ending with flour.
• Beat egg whites in separate bowl until stiff peaks form. Fold into batter until no white streaks remain.
• Fold in grated chocolate.
• Spread evenly in greased 9x9-inch baking pan.
• Bake in 350°F oven for 35 minutes or until golden. Let stand in pan on wire rack until cooled completely.
• Vanilla icing: Beat first 4 ingredients in small bowl until smooth, adding more water or icing sugar if needed until spreading consistency. Spread evenly over first layer. Let stand for at least an hour until set.
• Heat chocolate and butter in small saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Cool slightly. Spread evenly over icing. Chill until top layer is set.

TWEED SQUARES

Steps:

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