Cookie cake with Cake mix
User Reviews
5
Cookie cake with Cake mix
Description
The recipe begins by mixing melted butter with yellow cake mix and eggs to form a cookie-like dough with chocolate chips folded in. This dough is pressed evenly into a greased or sprayed 9-inch round pan. Baking for 20 to 25 minutes produces a cake with crisp edges and a soft, slightly underbaked interior, ensuring a moist texture as it cools.
The frosting combines softened butter, powdered sugar, cocoa powder, vanilla extract, and milk beaten to a creamy consistency. It is piped using a star tip along the edges of the cooled cake, then decorated with multi-colored sprinkles adding texture and color.
This dessert is suitable for parties or casual celebrations. It can also be baked in a 9-inch pie pan with the same method. Care should be taken not to overmix the dough to avoid toughness. Leftovers should be stored covered at room temperature for up to four days.
Ingredients
For the Cookie Cake:
- 1/2 cup butter (melted)
- 1 yellow cake mix
- 2 large egg
- 1 Cup chocolate chips
For the Frosting:
- 1 1/2 cups powdered sugar
- 3 Tablespoons cocoa powder unsweetened
- 1/4 cup butter softened, unsalted
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 1/2 cup Sprinkles multi-colored
Instructions
For the Cookie Cake:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch round cake pan with a non-stick baking spray.
- In a large mixing bowl, stir together the butter, cake mix and eggs until just combined.
- Stir in the chocolate chips.
- Press the cookie dough batter into the prepared pan.
- Bake for 20-25 minutes or until the edges are just starting to turn slightly golden brown. Be careful not to overcook. It’s better to under cook the cookie dough than over bake it as the cake will continue to cook as it cools.
- Let the cake cool completely before adding the frosting.
For the Frosting:
- Beat the butter with a hand held mixture until smooth.
- Then slowly add in the powdered sugar and cocoa powder.
- Add in the vanilla extract and slowly add in the milk until creamy.
- Pipe the frosting with a star tip onto the edges of the cookie cake and top with the sprinkles.
- Then the cake is ready to slice, serve and enjoy!
Notes
- This cake can also be prepared in a 9-inch pie pan with identical results.
- Mix the cookie dough gently to avoid toughness in the finished cake.
- Store leftover cake covered at room temperature for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 373mg | 16% |
| Potassium | 242mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 412IU | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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