Chocolate and Pistachio Layer Cake ("Rainbow Cake")

Preheat the oven to 400°F (200°C)

Grease a 9x13-inch baking dish with melted butter

Prepare the cake: in a stand mixer, beat the eggs until frothy

Add the flour and continue beating until the mixture becomes light and fluffy (about 10 minutes)

Remove the stand mixer and add the sugar and melted butter, mixing until combined

Divide the dough into three equal portions

Mix the cocoa powder into one portion, and the green food coloring into another

Mix well

Spread each portion of dough onto the prepared baking dish, mixing slightly

Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the edges start to pull away from the pan

Let cool and then unmold

Prepare a 9-inch cake ring by lining it with plastic wrap

Cut a circle of dough with the same diameter as the ring and line the bottom

Cut strips of dough and cover the sides

With a knife, smooth out the edges to create a uniform height

Prepare the filling: place both types of ice cream in the prepared cake ring, mixing slightly, and top with the remaining dough

Cover and refrigerate for about 2 hours or until firm

Unmold onto a plate and let sit at room temperature for about 15 minutes before serving

Calories per slice: 214