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.

2
2
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
12
Yield:
12 servings

Ingredients

Cake:

  • 2 egg whites

  • ½ cup unsalted butter

  • cup white sugar

  • 1 ⅓ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ½ cup whole milk

  • 1 teaspoon vanilla extract

  • ½ cup miniature semisweet chocolate chips

Frosting:

  • cup butter, softened

  • 1 ½ cups confectioners' sugar

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 1 pinch salt

Topping:

  • 3 (1 ounce) squares semisweet chocolate

  • 2 tablespoons butter

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Note:

These are best if stored in the refrigerator for as long as they last, which, around here, is not long at all!

Nutrition Facts (per serving)

374 Calories
20g Fat
47g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 374
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 62%
Cholesterol 74mg 25%
Sodium 342mg 15%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 5%
Total Sugars 35g
Protein 4g
Calcium 70mg 5%
Iron 1mg 8%
Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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