Prep 1 hr
Cook 1 hr
This recipe was requested by a co-worker nicknamed "Cookie Princess". Her mom, who lives in Canada, used to make this for her and she couldn't find anything even close here in NH. I found this recipe on the Canadian Food TV website under a Christine Cushing's recipe collection.
- 1⁄2 cup butter or 1⁄2 cup margarine (125 ml)
- 2⁄3 cup granulated sugar (150 ml)
- 1 1⁄3 cups all-purpose flour (325 ml)
- 2 teaspoons baking powder (10 ml)
- 1⁄2 teaspoon salt (2 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1⁄2 cup whole milk (125 ml)
- 2 ounces semi-sweet chocolate baking squares, grated
- 2 egg whites
- 2 tablespoons granulated sugar (to add to egg whites 30 ml)
- 1 1⁄2 cups confectioners' sugar (icing)
- 2 egg yolks
- 1⁄3 cup butter or 1⁄3 cup margarine
3RD TOP LAYER
- 2 ounces semi-sweet chocolate baking squares
- 2 tablespoons butter or 2 tablespoons margarine (30 ml)
- 1ST LAYER:.
- Cream the butter and 2/3 cup sugar.
- Add in the vanilla extract.
- Mix together the flour, baking powder and salt.
- Add alternately to the creamed mixture with milk, beginning and ending with dry ingredients.
- Beat egg whites with 2 T sugar until stiff.
- Fold the grated chocolate into the egg whites.
- Fold egg whites and chocolate mix into the batter.
- Pour into greased 9 x 9-inch pan.
- Bake at 350 degrees F for 25 minutes.
- 2ND LAYER:.
- Once the bottom layer has cooled.
- Mix confectioner's sugar, egg yolks and butter until smooth.
- Spread over to cover the 1st layer.
- 3RD (TOP) LAYER:.
- Melt chocolate and butter (by whatever method you prefer).
- Blend well.
- Spread evenly over 2nd layer.
- Cover and refrigerate.
- Cut and serve once the top layer has set up.