Hey! I am especially excited about today’s post you guys. Why? Because it’s the most delicious post ever. You can never go wrong cookie dough. You can never go wrong with chocolate cake. So why not just put them together! It’s a blissful, addictive marriage of rich chocolate cake and the classic chocolate chip cookie flavor we all love! Each bite is a symphony.
For my 24th birthday I decided to shake things up with the cake! I’m a chocolate cake kind of girl. Always have been, always will be. Chocolate cake is the most delicious base for everything. I had fun with the flavors this year. This cake has cookie dough in the middle and on top! Holy yum. The cookie dough adds the perfect little surprise. Who doesn’t love cookie dough!? I could eat an entire tub by myself, and may have done so in the past.. but let’s not dwell on that 😉 This cake is especially fun because it is a personal sized cake. You could eat the whole thing by yourself. If you make it for your birthday there are no calories. Isn’t that what we dream of? Cake without the consequences!
Because this cake has a whipped topping in place of frosting you will need to pop it in the fridge so it doesn’t start to droop. If you love regular frosting use it! It will be just as delicious and remove the necessity of fridge time.
WHAT YOU WILL NEED
| 1 box of chocolate cake mix ( I used Betty Crocker Gluten Free Chocolate).
| 1 small tub or stick of chocolate chip cookie dough ( I used Pillsbury Gluten Free ).
| 1 tub of So Delicious CocoWhip ( You can use cool whip or regular vanilla frosting! ).
| 2 glass 6″x 6″ baking dishes ( You can use a normal 8″x 8″ baking pan if you prefer ).
PREPARATION & ASSEMBLY.
Preheat oven to 350˚. Grease baking dishes with coconut oil and set aside. Move the So Delicious CocoWhip from the freezer to the fridge to thaw out.
Combine 3 eggs, 1 stick of softened butter, and 1 cup of water with the cake mix and beat on medium speed for one minute. Pour cake mix evenly into baking dishes and bake for 25-30 minutes. These mini cakes will rise quite substantially. Toward the end of baking, shake the baking dish gently to make sure it is fully baked. If the center jiggles, leave the cake in the oven for a few more minutes!
Pop fully baked cakes out of baking dishes and set aside to cool for 30 minutes. After the cakes have cooled cut the rounded dome tops off so you have flat top cakes ( The domes are so delicious. Indulge! Munch on the cake tops while you put the cake together! ). Grab the So Delicious CocoWhip out of the fridge and put a medium/thick layer on the bottom layer of cake. Break chocolate chip cookie dough into chunks and place them all around the bottom cake layer. Add plenty of cookie dough chunks! You want every bite to have a little taste of cookie dough. Top cookie dough with a thin layer of coconut whip and place the second cake layer on top.
At this point you will need to put the cake in the fridge for 5-10 minutes. This ensures that the coconut whip does not start to break down too much and become runny. If you choose to use regular frosting this step is not necessary.
After the cake has chilled, frost the entire cake with the coconut whip ( or frosting of your choosing ) and place chocolate chip cookie dough chunks around the entire edge of the cake. You can eat it right away or pop it in the fridge till you’re ready to munch!
This cake is incredibly easy to put together. I chose to use a cake mix, but you can certainly use your favorite scratch cake recipe! You can swap the CocoWhip for Cool Whip or regular vanilla frosting. The coconut whip does add a light and refreshing element to the rich chocolate cake, and cookie dough. Happy baking!
* The baking dishes that I use are Anchor Hocking and they are 3″ deep. When it’s all said and done the baked cakes are about 5″ thick. I found the So Delicious CocoWhip at my local Walmart. I’m linking you HERE to the product locator so you can find it in a store near you.
This is by far my favorite cake. All of the elements make it irresistible! What is your favorite cake recipe?
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