Chocolate Chip Cookie Dough Cake

Disclaimer: This is easily THE richest, most decadent thing I’ve ever made, tasted or laid my eyeballs on–figuratively, of course. Though if I could actually lay my eyeballs on it, I probably would. It’d be like laying on a smooth, velvety blanket of happiness.  Everyone loves velvet happiness blankets.  Normally, I really despise making cakes. They’re super hard to frost, mine always turn out lopsided and they just aren’t as photogenic or cute and petite like their younger, hotter sister, the cupcake.

Chocolate Chip Cookie Dough Cake
 *inspired by Kelly’s version over at Something Shiny 

For the cake: 

• 1 pkg French vanilla cake mix,
• plus ingredients on back of box
• 1 small box sugar free/fat free vanilla instant pudding mix 
• 1 Tbsp vanilla bean paste* 

For the cookie dough/cookies:

• 2 sticks butter, softened 
• 3/4 cup brown sugar 
• 3/4 cup sugar
• 4 T milk 
• 1 T vanilla extract 
• 1/4 tsp salt 
• 2 1/2 cups all-purpose flour
• 3/4 cup mini chocolate chips

For cookie dough frosting:

• 3 sticks butter, softened
• 3/4 cup brown sugar
• 4- 4.5 cups powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2-3 T milk, if needed
• Additional 1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees F. Generously grease two 8 or 9″ baking pans with cooking spray. Set aside.
2. In a large bowl, prepare cake mix according to package directions. Stir in powdered pudding mix and the vanilla bean paste. Evenly divide the batter among the two pans and bake according to package directions or until a toothpick inserted in the center comes out with light moist crumbs (about 24-27 mins). Allow cakes to cool completely on wire racks.Meanwhile, prepare eggless cookie dough. In a large bowl, beat together butter and both sugars until creamy. Beat in milk and vanilla. Lastly, slowly beat in flour and salt. Stir in chocolate chips. Using a small cookie dough scoop, portion out cookie dough into small balls and place on a rimmed baking sheet. Save about 8 cookie dough balls and bake in a preheated 350 oven for about 8-10 mins and cool. Freeze the rest of the dough balls for several hours or until firm. Once firmed, cut the dough balls in half.
3. ........................................

Read more please visit : https://thedomesticrebel.com/2012/01/30/chocolate-chip-cookie-dough-cake/

Share this post