Tweed Squares Recipes
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.
Provided by Amy
Categories Dessert Recipes Chocolate Dessert Recipes Dark Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 374.1 calories, Carbohydrate 46.8 g, Cholesterol 74.1 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 12.3 g, Sodium 342 mg, Sugar 34.5 g
TWEED SQUARES
Make and share this Tweed Squares recipe from Food.com.
Provided by Suzie_Q
Categories Bar Cookie
Time 1h5m
Yield 36 squares, 36 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 103.4, Fat 5.3, SaturatedFat 3.3, Cholesterol 10.7, Sodium 85.1, Carbohydrate 13.9, Fiber 0.5, Sugar 9.5, Protein 1.1
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.
Provided by Amy
Categories Dark Chocolate Desserts
Time 1h45m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 374.1 calories, Carbohydrate 46.8 g, Cholesterol 74.1 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 12.3 g, Sodium 342 mg, Sugar 34.5 g
CHOCOLATE TWEED LAYER CAKE
This is a very delicious cake! Most people haven't heard of a Tweed Cake, but it's basically a white cake with finely grated chocolate folded into the batter to give it a "tweed fabric" appearance. The cake is frosted with a buttercream frosting, and then drizzled with thinned semi-sweet chocolate to give it a shadowed affect. I make this every year for my Dad's birthday, and the entire cake is gone within 2 days. I hope you will try it; You wont be disappointed!
Provided by Cooking to Perfecti
Categories Dessert
Time 35m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 (F).
- Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
- Cream butter and 1/2 cup sugar.
- Beat in vanilla.
- Sift together flour, baking powder and salt.
- Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Stir chocolate into batter.
- In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
- Fold into cake batter.
- Pour batter into prepared pans and bake for 20-25 minutes.
- (Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
- Prepare your favorite buttercream frosting and frost when cakes are cool.
- For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
- Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
- Drizzle thinned chocolate over frosting.
- Chill cake for at least an hour, or until ready to serve.
Nutrition Facts : Calories 338.1, Fat 16.7, SaturatedFat 10.2, Cholesterol 23.2, Sodium 185.7, Carbohydrate 46.9, Fiber 2.4, Sugar 24.6, Protein 5
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