I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar.

Megan

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.

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  • Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.

  • Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.

Nutrition Facts

363 calories; protein 4.7g 9% DV; carbohydrates 44.7g 14% DV; fat 19.2g 30% DV; cholesterol 68.5mg 23% DV; sodium 280.5mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2017
I made this for my family the other day and they loved it. Thanks Megan! Read More