Tuesday, August 07, 2012

Chocolate Chip Cookie Cake

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A friend recently brought over a batch of gluten-free chocolate chip cookies that were mysteriously moist and deliciously flavored with almond. Needless to say, it inspired this little idea: a Chocolate Chip Cookie Cake using a similar formula. There isn't really a mystery here aside from good ole-fashioned goodness baked and frosted with some good ole-fashioned greatness. This frosting is a rendition of my grandma's own preferred cake topping and I happily jotted it down when we recently spoke. The cake was sweet, moist, and oh yes: it tasted like one big bite of cookie!

Ingredients
Prep Time: ~1hr 15min
Servings: 12 Slices

Cake
1/4 Cup Sugar, Granulated
1 Cup Light Brown Sugar, packed
1 1/2 Sticks Butter (6oz)
1/4 Cup Almond Oil
2 Eggs
3/4 Cup Milk, Nonfat
1 Tsp Almond, Extract
2 1/4 Cups All-Purpose Flour
1/4 Cup Corn Starch
3/4 Teaspoon Baking Soda
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
11.5oz Chocolate Chips

Frosting
8oz Heavy Whipping Cream, Whipped
8oz Cream Cheese, room temperature
1/2 Cup Butter, Unsalted, room temperature
2/3 Cup Confectioners Sugar



Cream sugars with butter and oil. Mix in eggs, almond extract, and milk. Sift in flour, corn starch, baking soda, baking powder, and salt. Mix thoroughly and fold in chocolate chips.


Pour the batter into two greased and flour-coated 9" round baking pans (now is when to lick the bowl ;). Bake at 350 degrees for about 35 minutes or until golden brown and an inserted knife comes out clean. 



Frosting: Combine whipped cream with cream cheese at a low speed. Cut in butter and sugar until evenly mixed. Chill in refrigerator until ready to frost (will thicken slightly).

As I've shown in the Banana Cake and Yellow Cake Recipes: Chill the cake layers in the fridge for about 15 minutes. Remove and cut off the rounded top with a serrated knife. Frost each layer using 2/3 to 3/4 cup of frosting, until evenly spread to the outer edges of the cake. Place the second cake, cut side facing down, directly on top of the frosted layer. The cake should sit parallel. Frost the top and sides of the layered cake with a very thin coat of frosting until smooth. Set cake aside in the fridge for 15 minutes to harden.






Once chilled, frost the decorative layer over the crumb coat. Chill the cake until 15 minutes before serving. For an added treat, I grated a chilled milk chocolate bar onto the top of the frosted cake and used the remaining pieces to form the outer edge. The cake met its mark and was quickly introduced to the bellies of my friends! 

Nutrition Info (Cake: 1 Slice):
Calories 443, Total Fat 23g, Sat. Fat 11.3g, Cholest. 66.1mg, Sodium 216mg, Carb. 58.3, Fiber 1.8g, Sugars 33.5g, Protein 4.9g

Nutrition Info (Frosting: 1 Serving):
Calories 229, Total Fat 21.7g, Sat. Fat 13.2g, Cholest. 69mg, Sodium 70.8mg, Carb. 8g, Fiber 0g, Sugars 7.2g, Protein 1.6g

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