CHOCOLATE CHIP COOKIE CAKE
prep 45 minutes bake 35 minutes at 375°F cool 2 hours
Save some time: Instead of making the cake from scratch, use a 2-layer-size yellow or white cake mix and prepare according to package directions, except stir ¾ cup semisweet chocolate pieces into the batter. Layer and bake as directed.
1. Preheat oven to 375°F. Grease and lightly flour a 13×9-inch baking pan. In a bowl stir together flour, baking powder, and salt.
2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Stir in chocolate pieces. Spread half the batter into the prepared pan. Crumble half the cookie dough over batter. Repeat with remaining batter and cookie dough.
3. Bake 35 minutes or until a toothpick comes out clean (avoid cookie dough pieces). If needed, cover cake with foil the last 10 to 15 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Spread with Chocolate Butter Frosting.
number of servings 16
CHOCOLATE BUTTER FROSTING In a large bowl beat 6 Tbsp. softened butter with a mixer on medium until smooth. Gradually beat in 1 cup powdered sugar. Beat in 2 Tbsp. milk and 1 tsp. vanilla. Gradually beat in an additional 2¾ cups powdered sugar and ¼ cup unsweetened cocoa powder. Beat in enough additional milk, 1 tsp. at a time, to reach spreading consistency.
per serving 580 cal., 23 g fat (13 g sat. fat), 73 mg chol., 371 mg sodium, 90 g carb., 2 g fiber, 66 g sugars, 6 g pro.
MAKE AHEAD
Cover and store frosted cake at room temperature up to 3 days. Or don’t frost cake; cover and freeze up to 4 months. Thaw frozen cake at room temperature before frosting.