Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”
I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.
I promise we’re not nearly as lame as I make us sound! Despite meeting in a bar (totally unoriginal), we never think to drink. It’s not in the house and my grocery bill is high enough that I never want to add to it. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. It has the most amazing texture and depth of flavor. Think New York style cheesecake but better. Yet so simple to make!
HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES
Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
3 8-ounce packages of cream cheese, softened
14-ounce can sweetened condensed milk
4 large eggs
8-ounces sour cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
In large mixing bowl beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs, one at a time, then sour cream and vanilla.
Pour into 9-inch spring form pan.
Bake 50-55 minutes until edges are light golden brown.
The center will still be very slightly soft.
Let cool, then refrigerate at least 4 hours to chill completely before serving.
I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.
When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!
Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.
A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.
How To Make Lemon Cheesecake Bars | Food Recipes
2 Large eggs (1 added after the picture),
1 1/2 cups almond flour,
1/2 tablespoon cinnamon,
1/3 cup baking stevia,
1/4 cup coconut oil,
1/4 teaspoon salt,
1/2 tsp baking powder.
Lemon Cheesecake :
3 packages of 1/3 less fat cream cheese,
3 large eggs,
1 cup baking stevia,
1 tsp vanilla,
1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.
Preheat oven to 325 degrees
Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
Evenly distribute a pan with the almond flour crust.
If I were you, I’d use a 2x larger pan than the one I used.
Bake the crust for 20 minutes at 325 degrees
While the crust is baking, prepare the lemon cheesecake.
Lemon Cheesecake :
The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
Take the crust out of the oven and add the cheesecake mix evenly over the top.
If you want a little extra, mix in a couple of white chocolate shavings on top!
Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
Bake for 45 minutes.
The edges will be slightly brown.
Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
Once they’re firm, cut it into bars.
I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey. No frosting required!
Boy, oh boy do I have a delicious recipe for you today! I don’t usually bake with my brown bananas because I freeze them to use in smoothies, but this time, I decided to make cake — chocolate cake! This even errs on the side of healthy, plus, it’s so incredibly moist, you don’t need frosting!
So, how is this cake healthy? I said, “it errs on the healthy side.” As in there is no oil, and applesauce helps sweeten it with only 3/4 cup of brown sugar. So it’s more like a lightened up recipe. It’s still a treat. Let’s keep it real here. 😉
Why no frosting? There are semi-sweet chocolate chips on the inside and mini semi-sweet chocolate chips on the outside. When you eat it warm, it’s the best melty-chocolate experience.
Why should I make this? Banana bread is boring, and chocolate makes everything better! Plus, doesn’t it look so yummy? This cake tastes as good as it looks!
How To Make Double Chocolate Banana Cake | Food Recipes
3 medium ripe bananas
¾ cup brown sugar
½ cup applesauce
1 tsp vanilla
1 large egg
1 cup flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup semi sweet chocolate chips
2 Tbsp mini chocolate chips for topping – optional
In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
Add the applesauce, vanilla, and egg. Mix together.
In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the semi-sweet chocolate chips.
Pour batter into a greased 8×8-inch baking dish.
Sprinkle the top with mini chocolate chips.
Bake at 350 degrees Fahrenheit for 25 to 35 minutes.
Check the center with a toothpick to determine doneness.
The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!
Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.
I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.
Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.
The perfect topping to this chocolate cake!
HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES
The Best Chocolate Cake
2 cups all-purpose flour
1 cup light brown sugar
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup canola oill
1 teaspoon vanilla extract
1 cup strong hot coffee
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ – 4 cups confectioners sugar
2-4 tablespoons milk, as needed
1 teaspoon vanilla extract
The Best Chocolate Cake :
Preheat oven to 350 degrees.
Butter & flour two 9 inch round cake pans.
In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt.
Set aside. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
Slowly add the dry ingredients to the wet ingredients with the mixer on low.
Pour in the hot coffee (Batter will be thin)
Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely before frosting.
Store at room temperature in an airtight container for up to 3 days!
Chocolate Buttercream Frosting :
Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
You can find complete recipes of this THE BEST CHOCOLATE CAKE in chefsavvy.com
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
What if I told you that you DON’T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST freaking brownies you’ve ever eaten in this lifetime. The best part is they’re only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.
HOW TO MAKE BEST FUDGY COCOA BROWNIES | FOOD RECIPES
½ cup unsalted butter, melted
1 tablespoon cooking oil (olive oil or coconut oil are fine)
1⅛ cup superfine sugar (caster sugar)*
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose | plain flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Preheat oven to 175°C | 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugar together in a mediumn-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
You can find complete recipes of this BEST FUDGY COCOA BROWNIES in cafedelites.com
Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.
Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.
It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.
I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.
I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.
Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.
It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
For the Oreo Crust:
18 whole Oreos-crushed into a fine crumbs
1/4 cup unsalted butter- melted
For the cheesecake filling:
16 oz cream cheese- softened to room temperature
3/4 cup granulated sugar
1/4 cup sour crème
1 Tablespoon flour
3 egg whites
1 teaspoon vanilla extract
For the chocolate mousse:
3 egg yolks
6 Tablespoons powdered sugar
1 2/3 cups heavy whipping cream
5 oz semisweet baking chocolate-finely chopped
4-5 Oreos crushed
2-3 Tablespoons milk (or more if needed)
16-18 mini Oreo cookies for garnish
To make the crust:
Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
Stir together melted butter and finely crushed Oreo.
Press 1 heaping Tablespoon of mixture into the bottom of each liner.
You should have enough for 16-18 cups.
Bake for 5 minutes and allow to slightly cool.
To make the cheesecake filling:
In a large bowl beat the cream cheese on medium speed until completely smooth.
Add the sugar and sour cream and beat on medium speed until combined.
Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
Beat in the vanilla extract and flour.
Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.
To make the chocolate mousse:
In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.
It’s one of my favorite things to experiment with new flavors and recipes, especially when it comes to cakes. When people think of layer cakes they usually think of white, yellow, and/or chocolate. Sometimes carrot or lemon come to mind. There are so many great recipes out there for different cakes.
This past February I made a Cherry Layer Cake and it was simply incredible! AND of course, this particular cake here, Toasted Butter Pecan, well… let’s just say if you’re a fan of pecans, you won’t be disappointed.
What gives this cake that signature “Butter Pecan” flavor is toasting the pecans in a skillet with some melted butter. It smells AMAZING! Just like the ice cream. That is the very first step to this cake since you want to set your pecans aside to cool. It’s vital that you do this or else you may create cooked portions of cake batter upon adding hot nuts. Not ideal.
The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don’t count the extra 1/4 cup of butter used to toast the nuts. I’ve never made a 1-2-3-4 cake before. I wasn’t completely impressed with it, but I didn’t think it was bad (kind of dry).
I will say though, if you have a favorite white or yellow cake recipe, you should use that instead (this is mine) and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own 2 layer recipe instead of a 3, then you’ll need to use less pecans, maybe just 1 1/4 cups would be perfect.
I really thought this cake was just lovely. Just so old-fashioned in nature, I was completely impressed. I chose to keep it simple with the decoration. I am not big on fancy piping of cakes, simply because I haven’t done it enough to be any good at it. So I decided to press finely chopped pecans into the side of the cake and then just fluff and swirl the top of the cake with a small offset spatula to give it a pretty appearance.
Oh and before I forget to mention- the frosting. If you like to have plenty of frosting when frosting your cake, you may want to use 1 1/2 times the given recipe. I had just enough for the 3 layers with this cake. It made me a little nervous.
If you decide to make your own 2 layer cake recipe, then you will have plenty, but for the 3 layer I highly recommend making more frosting especially if you are planing on piping. And I should also mention that the frosting recipe is SOOOOO delicious!
How To Make Toasted Butter Pecan Cake | Food Recipes
1¼ cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
2 pkgs (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, softened
1 pkg (2 lbs) confectioners’ sugar
2 tsp vanilla extract
2 to 3 Tb milk, as necessary
extra chopped pecans for garnish, optional
Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
In a medium heavy skillet, melt ¼ butter over medium heat.
Add pecans; cook until toasted and fragrant, about 4 minutes.
Spread across sheet of foil to cool.
In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2).
Fold in toasted pecans.
Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.
If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?
It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.
Well, your wait is over, my friends. Let me tell you about this cake.
First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time. But making a cake from scratch has always been this challenge that I’ve wanted to tackle.
In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. It’s velvety and moist. Can you see the texture in this photo?
Something about it reminded me of an angel food cake, maybe the pure whiteness or the light crumb. It has a classic cake texture, though and baked evenly and beautifully. The recipe uses cake flour instead of all-purpose flour. All purpose flour has more protein in it (10-12 grams in all-purpose as opposed to 8 grams in cake flour), which forms gluten when you mix it. This causes the cake to be more “holey”.
The less gluten there is, the more tender the cake is. The starch in the cake flour helps to stabilize the cake. There’s more science behind the reasons you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it is just easier to let the experts explain it. You can read more of the science behind cake flour.
The second special part of this cake is the frosting. Although we love our buttercream recipe, I was wanting to try something a little different for this cake. I’ve always loved whipped frosting because it is less sweet than many store-bought buttercreams. I searched for a delicious whipped frosting and came across this recipe that got rave reviews. It’s a cooked frosting…something I had never tried before! This frosting takes a bit of time to make, but one spoonful and you may just be hooked.
When you make the frosting, it is important to follow the directions carefully. You’ll want to cook the milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don’t undercook this! It took about 10 minutes for me to get my mixture to this texture. Stir constantly while it is cooking so it doesn’t burn on the saucepan.
HOW TO MAKE ALMOND CREAM CAKE | FOOD RECIPES
1 cup butter, softened
1 1/2 cups white sugar
3 cups cake flour (spooned & measured carefully)*
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk (2% milkfat)
1 teaspoon almond extract
5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)
1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter, softened
2 cups white sugar
Sliced almonds and whole almonds for decorating
Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two.
Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
In another bowl, combine the milk and almond extract.
Add the flour mixture to the butter/sugar mixture alternately with the milk.
Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
Grease and flour 2 9″ round cake pans.
Pour the cake batter equally into the prepared cake pans.
Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
While the cakes are cooling, prepare the frosting.
In a saucepan, whisk the flour into the milk over medium-low heat until it thickens.
Stir it constantly, lowering the heat to low if needed.
The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes. Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process.
The temperature of the mixture should be at room temperature. Stir in the almond extract.
If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy.
Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
Add the cooled flour mixture and beat it until it all combines and looks like whipped cream.
This will take about another 3-5 minutes of beating.
Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated.
Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
Once the cakes are cool, place one cake on a cake plate.
Spread frosting on top of that layer, then place the other cake on top of the frosted cake.
Use the remainder of the frosting to frost the top and sides of the cake.
Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.
This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!
Alright, one of you needs to slap me for keeping this recipe from you for so long. I made this Chocolate Chip Cookie Dough Cake back in March, and it’s now May, seems a little unfair, right? I mean, I would think so, especially since I’ve eaten it and been dreaming about it ever since.
What you’re looking at is layers of rich and soft chocolate cake paired with layers of EDIBLE raw cookie dough. Are the googly eyes happening yet? Wait until it’s topped with a creamy chocolate frosting and chocolate chip cookies. Dying.
I know this Chocolate Chip Cookie Dough Cake might seem a little over the top, but that’s kind of how we do things here. And I promise that it’s over the top in all the right ways. Plus, I don’t think there’s a person in the world who could turn a slice of this down!
The bonus of this cake is that it’s WAY easier to make than you might think! Here’s what you need to know about this recipe:
The cake itself is an adapted box mix, by adding things like sour cream, pudding, and chocolate chip you get a downright delicious cake.
The cookie dough layer is incredibly easy to whip up with basic pantry ingredients and then it’s molded using a cake pan.
The frosting is actually a store bought tub of which half has been microwaved and melted to give us a soft ganache-like layer. The other half is then piped on and topped with mini chocolate chip cookies!
See, not too shabby for something that looks and tastes so good! You definitely don’t have to be an experienced baker to make it, but even if you are, you’ll love this Chocolate Chip Cookie Dough Cake all the same.
HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CAKE | FOOD RECIPES
1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz package Jell-O Instant Chocolate Fudge Pudding
1 cup sour cream
¾ cup vegetable oil
½ cup milk
1 tbsp vanilla extract
¼ tsp sea salt
1½ cup mini chocolate chips
1 cup unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla extract
½ cup whole milk
1 tsp salt
3 cups all-purpose flour
2 cups mini chocolate chips
1 tub chocolate frosting
Mini chocolate chip cookies
Preheat oven to 350 degrees F.
Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
Scrape down the sides and add vanilla and milk.
Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers. Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first
cake layer, top with the second cake, then top that with the second cookie dough layer.
Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip.
Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes.
Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.
You can find complete recipes of this CHOCOLATE CHIP COOKIE DOUGH CAKE in sugarandsoul.co
This Chocolate Chip Cookie Ice Cream Cake is a fun marriage of cookie and ice cream and is the perfect treat for summer!
Speaking of summer, we enjoyed our first weekend out on the boat last weekend. The hubs had technically been out the weekend before without me, but we’ll just pretend it was his first too.
We spent Saturday evening out and brought Jessie. She loved being out there as the sun was going down – less hot. 🙂 Then we went out with some friends for a bit on Sunday.
As usual, I got my first bit of sunburn. Not too bad, but a bit. I did use sunscreen, but that stuff comes right off in the water and right now the water is still so refreshing we had to swim. Not too cold, but cool. I’m sure in just a few weeks it’ll get warm. Gotta enjoy it while we can!
So this cake was actually born out of a love for chocolate chip cookie ice cream sandwiches. You know – the ones you can buy in the freezer at like, the gas station. Sounds glorious, right? But I always loved those as a kid so I decided it’d be fun to make a giant one!
Sadly this doesn’t look like a sandwich. Well, it did the first time around. Problem was, the cookie gets pretty frozen. Cutting through one cookie on the bottom and eating it is fine. But two? Two makes an ice cream cake that goes everywhere when you try to cut it. Sad, but true.
So I remade it with one cookie layer and the ice cream. Much easier to eat and totally delicious! You’ll still probably not want to use a plastic fork. 🙂
HOW TO MAKE CHOCOLATE CHIP COOKIE ICE CREAM CAKE | FOOD RECIPES
3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy
Chocolate Sauce (I used this one)
Instructions 1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper. 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes. 3. Mix in egg and vanilla extract. 4. Add flour and baking soda and mix until completely combined. Dough will be thick. 5. Stir in chocolate chips. You can find complete recipes of this Chocolate Chip Cookie Ice Cream Cake in lifeloveandsugar.com