Italian Ribbon Cake

🧂 Ingredients

• 1 pack cake mix
• 3 eggs
• ½ cup milk
• ¾ cup butter
• 1 tablespoon pink food coloring
• 1 tablespoon green food coloring
• 1 cup raspberry jam
• 1 ½ cups dark chocolate
• 1 cup heavy whipping cream

Instructions

• 1 Prepare the cake batter by mixing the dry cake mix with the butter, milk and
  eggs.
• 2 When the batter is well mixed you can prepare a 6x9-in sized baking pan by
  lining it with parchment paper.
• 3 Pour ⅓ of the mixture inside, smooth the layer and bake per the directions on
  the box of your cake mix. In my case, the directions called for 350°F for 12-18
  minutes. Remove from the oven when a toothpick inserted in the center of the
  cake comes out clean.
• 4 Divide the remaining ⅔ of the butter into 2 different bowls.
• 5 Add the green food coloring in one bowl and the pink to the other bowl. Mix
  until the color has been incorporated throughout.
• 6 Bake each of the colored batters separately.
• 7 Leave the cake layers to cool to room temperature. Optionally, you can trim the
  ends of the cakes.
• 8 Remove the cakes from the pan and the parchment paper.
• 9 Place the green color cake on the bottom of your serving tray.
• 10 Cover the top of the green color cake with half of the jam, spreading it across
  neatly.
• 11 Place the yellow/white color cake on top of the jam, then cover it with the
  remaining portion of the jam.
• 12 Finally, add the pink cake layer on top. Wrap the cake with plastic wrap, cover
  it with a cutting board and place it in a fridge for a few hours or, preferably,
  overnight.
• 13 Prior to serving, make the chocolate coating by melting the chocolate with the
  whipping cream in a double boiler over boiling water or in the microwave.
• 14 Mix until everything is melted then pour it over the cake.

Nutrition Info