Print

Tweedies a.k.a. Tweed Squares

Tweed Squares a.k.a. "Tweedies" - vanilla cake with flecks of grated chocolate baked in, topped with vanilla frosting and finished with a layer of chocolate. A Newfoundland favourite.
Course Cookies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author Barry C. Parsons

Ingredients

For the cake base

  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 egg yolks reserve whites
  • 1/2 cup milk
  • 1 ounce dark chocolate finely grated.

For the Vanilla Frosting

  • 1/3 cup butter
  • 1 1/2 cups icing sugar powdered sugar
  • 1 tsp vanilla extract
  • a little milk

For the Chocolate Topping

  • 1 cup chocolate chips
  • 2 tbsp butter

Instructions

To prepare the Cake Base

  1. Grease and flour a 9x9 inch baking pan well or line with parchment paper. Preheat oven to 325 degrees F.
  2. Sift together the flour, baking powder and salt and set aside
  3. Cream together the butter and sugar well. Add the egg yolks and beat until creamy.
  4. Fold in the flour alternately with the milk, beginning and ending with the dry ingredients. Do mot over mix.
  5. Beat the egg whites to soft peaks and gently fold them into the cake batter. When the egg whites are almost incorporated fold in the grated chocolate.
  6. Pour batter into the prepared pan and bake for about 20 -25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

To prepare the Vanilla Frosting

  1. Cream together the butter icing sugar and vanilla.
  2. You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable but the frosting should be quite a thick consistency; much thicker than cake frosting.
  3. Spread evenly on the baked cake base and chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

  1. Melt the chocolate and butter together over low heat or in a double boiler.
  2. Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting into squares or bars and serving.

Recipe Notes

For a thinner cake base, try being this recipe in a 9x13 pan and adding 1 1/2 times the recipe for the filling and topping.

If your cake domes too much in the px13 pan, you can always cut a little off the top horizontally with a serrated knife before adding the frosting layer.