This has been a long time coming. I’ve needed change in my life, but instead of getting Botox and a tummy tuck, I decided to redesign Mississippi Kitchen. And I use I very loosely because I had really had nothing to do with most of it. I’d like to thank Kendra and her assistant, Samantha, from Swoon Creative for making my blog a happy place again.
Do you see the index? (It’s still being worked on.) There’s a new print feature for recipes, too. [proud grin]
I’m still trying to organize everything into categories, and some of the archived posts look a little weird. Okay, a lot weird. And I’m not sure about things like comments and email subscriptions yet. Yeah, I don’t think they’re working properly. But I promise I’m trying to work out the all kinks and find my way around WordPress, so bear with me. I’ll get there.
And I was so going to have a giveaway to celebrate, but I will have to put that off until I can be sure comments are working properly. Bummer. But……
….I HAVE CAKE! This is a serious chocolate chip cookie lover’s cake. I made this for my son-in-law’s birthday recently, and it went over fabulously. The layers are actually giant chocolate chip cookies made from my chocolate chip cookie recipe. The filling is raw cookie dough. (!!!)
But wait! There’s more!
There’s a caramel glaze on top, then some heavenly dollops of brown sugar buttercream frosting.
You gotta admit, this cake is fun, right?
-The chocolate chip cookie cake layers is a batch of my chocolate chip dough. Bake off 8 tiny cookies for garnish first, then divide the remaining dough into 3 9-inch cake pans.
-The cookie part was actually easy to cut. It was not crunchy like a cookie. It sliced really well.
-I struggles whether to call the buttercream “brown sugar buttercream” or “caramel butter cream, but I went with brown sugar. But its really close to caramel.
-This should be stored at room temperature in an air tight cake container, as long as its not too hot in your house.
-It looks pretty involved, but you could make the cookie layers, cookie dough filling, and buttercream the day before. Make the caramel frosting when your are done assembling it. It hardens very quickly and needs to be put on immediately.
- 1 cup butter, softened to room temperature
- ¾ cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons white vinegar
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 (12-ounce) bag semi-sweet, milk, or bittersweet chocolate chips (I like milk!)
- 12 tablespoons salted butter, room temperature
- ⅔ cup light brown sugar
- ⅔ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1½ cups all purpose flour
- 4 tablespoons milk
- ½ cup mini chocolate chips
- 2 tablespoons butter
- 3 tablespoons heavy cream
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
- ¼ cup packed light brown sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ½ cup butter, softened to room temperature
- 1½ cups powdered sugar
- Preheat oven to 350 degrees. Beat the butter and both sugars until light and fluffy. Add eggs and beat until mixed. Beat in vinegar and vanilla. Mix together the flour, salt, baking soda, and cornstarch in a large bowl. Slowly add to batter and mix just until blended. Stir in the chocolate chips by hand until mixed.
- Make 8 mini cookies for decoration by dropping 8 teaspoons (I used an actual teaspoon measuring spoon) of dough separately onto parchment paper lined baking sheet, leaving about 2 inches in between cookies. Bake 8-9 minutes or until cookies are set and light golden brown around. Cool on baking sheet for 2 minutes before transfer to a wire rack to cool completely.
- Line three 9-inch cake pans with a wax or parchment paper circle in the bottom of each, then spray with nonstick cooking spray. Divide the dough up evenly between each pan, patting into place. Bake for 18-22 minutes or until dough is set in middle and is light golden brown around edge. Cool completely on wire rack.
- Beat the butter, both sugars, the vanilla, and the salt until light and fluffy. Beat in the the flour and milk. Stir in the chocolate chips. (Can use more or less milk to adjust consistency to make it spreadable.)
- At this point, place one cookie cake layer on a cake platter, flat side down. Spread with half the cookie dough. Place another cake layer, flat side down on the cookie dough, then spread with remaining cookie dough. Place the third cookie layer on top, flat side down again.
- Melt the butter, heavy cream and brown sugar over medium-high heat until boiling, whisking often. Boil vigorously for one minute. Remove from heat, then stir in vanilla and salt. Beat in the powdered sugar with a hand mixer.
- Immediately frost the top of the cake only, letting it drip down sides. Work quickly, because this frosting hardens fast.
- Heat the light brown sugar, 2 tablespoons butter, and 2 tablespoons cream over medium heat in a medium heavy saucepan, whisking often, until butter melts. Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly. Remove from heat and cool completely. (It will need to be completely at room temperature or it will melt the butter in the next step.)
- In a large mixing bowl, beat ½ cup softened butter on high speed until smooth and fluffy. Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in 1½ cups of powdered sugar, ½ cup at a time, until smooth and fluffy.
- Place the frosting in a piping bag with a large tip, then pipe 8 dollops around the perimeter of the top of the cake. Place a mini cookie in the center of each dollop. This can be stored at room temperature.