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Tweed Squares
Tweed Squares
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Vanilla cake with mini chocolate chips, topped with vanilla frosting and dark chocolate.
Ingredients:
  • 2 egg whites
  • 0.66666668653488 cup white sugar
  • 1.3333333730698 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 cup whole milk
  • 0.5 cup miniature semisweet chocolate chips
  • 0.33333334326744 cup butter, softened
  • 1.5 cups confectioners' sugar
  • 2 egg yolks
  • 1 pinch salt
  • 3 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x9-inch square cake pan.
  • Whisk egg whites in a glass or metal bowl until stiff peaks form, creating sharp peaks when lifting the beater or whisk straight up.
  • In a large bowl, use an electric mixer to beat unsalted butter and white sugar until light and fluffy. Mix in flour, baking powder, and 1 teaspoon salt. Stir in milk and 1 teaspoon vanilla extract. Gently fold in beaten egg whites and chocolate chips. Spread batter into prepared pan.
  • Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack for about 30 minutes.
  • Using an electric mixer, blend 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Spread the mixture on the cooled cake.
  • In a microwave-safe bowl, melt chocolate squares with butter for about 30 seconds on High. Let the chocolate mixture cool slightly before carefully spreading it over the iced cake. Chill the cake until the chocolate sets, approximately 30 minutes.

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