*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My Husband loved this very rich chocolate cookie cake. I used 3 nine inch cake pans, added parchment paper, then sprayed the pans. It was very easy to remove the cookie layers. After adding some frosting to the two layers, I still had some frosting left over.
I wasn't sure what to expect texture wise for this cake. I couldn't tell if it would be more like a cookie or a cake. The answer is it is a little of both. It is like a huge layered soft amazing chocolate chip cookie. I made this for my daughter's 8th birthday and everybody raved about it and several people asked to take pieces home. The only change I made was to use different chocolate icing since I had some made already that needed used up. I will DEFINITELY be making this again!
This recipe is THE BOMB!!! Perfect!! My daughter turned 16 and couldnt figure out what to make her because she doesnt eat cake! This fit the bill!! I didnt use the frosting part I ended up making her a chocolate chip cookie ice cream cake! Turns out nice and chewy and so soft at the same time! Delicious!! If I could give this recipe 10 stars I would!!!
I made this cake twice now. Amazing! I always say I am better at cookie than baking but with this everyone thinks it's done by an actual bakery! I plan on using apples in the fall with a caramel icing! So good!
So sorry but I had a horrid time with this... #1) It's insanely sweet. #2) and perhaps I shouldn't give it a 2 rating because I did do as others suggested and baked in cake pans - maybe that was the problem but: I let cake cool in pan 20" then turned the first one out - it was still warm and gooey and completely fell apart - that's when I saw the submitters note about making it a day ahead of time but by then it was too late and I had to getterdone. I popped the other 2 into the freezer to chill - waited another 20 minutes and then turned them out. Although perfectly cool to the touch they immediately began to sink and crack so presentation was soooo sad (grin). On the plus side they DO taste exactly like soft chocolate chip cookies. But (as mentioned above) they are just SO sweet - nobody could finish even the smallest sliver...I'm so sorry - lovely concept. Having said all that I do think this would be great to make ahead of time (since batter makes 3) and then decorate and serve individually like those cookie-cake bakeries you see in the mall. Final note: someone mentioned not to overcook... perhaps I was too careful with that as well - with final layer I went the full 20 minutes then pulled... that was the best layer of the three.
This review is for the cookie cake not the frosting. I made it for my son's 9th birthday as he doesn't like cake. Since he also doesn't like frosting I didn't want to layer it. So I halved the recipe and put about 2/3 of the batter into one 9" round cake pan greased with cooking spray. (I made half a dozen cookies with the leftover batter). It was a beautiful golden brown and it was delicious! Just like a big soft chocolate chip cookie a tiny bit chewier around the edges which was awesome. I served it with vanilla ice cream. My son actually ate his birthday cake for a change! Hooray!
It was awesome!!! My family loved it!! But the last time I made it I used a different frosting, today when I made it I used the frosting from the recipe, and it didn't taste as good, I suggest using a different chocolate frosting recipe. I used a different chocolate frosting off the allrecipe app!! Over all it was good