Cookie Dough Chocolate Chip Cake

Cookie Dough Chocolate Chip Cake Ingredients:

1C. All purpose flour

1/2 tsp. Baking powder

1/4 tsp. Salt

1 Egg

3/4 C. Sugar

1/4 C. + 3TBSP. Whole Milk

1/4 C. + 2 TBSP. Melted Butter

1/2C. mini Chocolate Chips

Preheat oven to 350F.

Line a 6″ round baking pan with a 6″ circle parchment or lightly spray with an olive oil nonstick baking spray. If lining with parchment lightly spray the parchment as well.

Sift flour, baking powder and salt into a medium bowl. Whisk to combine.

Place eggs and sugar in a Kitchen Aid Mixer fitted with a whisk. Mix on low\medium speed for 2 minutes. Increase speed to number 6 on the mixer and beat for 5 minutes or until egg mixture is a light yellow. Scrape sides and beat another 5 minutes until thickened. Tip: when you lift the whisk out of the mixture it should form a slowly dissolving ribbon.

Combine milk and melted butter in a separate container. Slowly add to egg mixture on low speed alternating between dry ingredients. Fold in chocolate chips

Pour batter into prepared pan and spread evenly. Bake for 30-40 minutes or until cake is a light golden brown and springs back when you lightly touch it or\a toothpick pricked into the cake comes out clean. Set on a cooling rack and cool completely.

Run knife around the edge and turn out. If not using right away wrap with plastic wrap.

Cookie Dough Filling:

Cookie Dough

Prepare as directed on package (do not bake and set aside).

In a mixing bowl fitted with a paddle combine 1 stick softened butter, 1 C. icing sugar and 1 tsp. vanilla extract. Whip until light a fluffy. Stir in cookie dough until thoroughly combined.

To fill cake:

Cut cake evenly into 2 or 3 layers. Place one layer on a cake plate spread evenly on layer, top with another cake layer and repeat. Just remember to end with the cake layer on the top (it holds the glaze better that way). Freeze

Chocolate Glaze:

Chocolate Glaze -follow the directions for the chocolate glaze in this recipe. While the glaze is still warm take cake out of the freezer and pour glaze over the top. Pour the amount of chocolate you want on top. Tilt cake to have the chocolate drizzle down the sides.

Serve with all layers at room temp.