This Milk and Cookies cake tastes as good as it looks! It’s full of chocolate chip cookie filling and topped with a poured vanilla frosting.
Have you ever noticed that you meet some of the weirdest people ever while on vacation?
Especially when said vacation involves buffets of any kind.
Buffets have a way of drawing an interesting crowd. I’m really not sure why, but it’s totally true. I really wish that restaurants like Western Sizzlin’ offered a people watching window. “Hi thanks, I don’t have $48 to spend on steak and the salad bar, but can I just go sit in the people-watching window with a Coke? Thanks so much.”
Ideally, they’d set us up right over by the guy who cuts all the meat. Nothing like a man shaving pieces off of a large chunk of meat to draw in the best that humanity has to offer.
Or maybe by the soft serve. Unlimited soft serve seems to do something to people. It just breaks something vital inside of them, I’m not sure why.
I really think that we just aren’t meant to have as many swirly cones as we want. In theory, it’s a good idea, but like too much of any good thing…it just causes chaos. The next thing you know there’s some fourteen year old just shoving his face right under the nozzle while his cousin records it all on his iPod.
Horrifying, that’s what.
So let’s just make cake like the civilized humans that we are, hmm?
Keep in mind that you are taking life advice from a woman who drank boxed pinot out of a mason jar last night. But all of that aside — this cake is pretty incredible.
Rich chocolate chip layers, light, whipped cream filling loaded with crushed chocolate chip cookies…chocolate frosting, and a sweet vanilla glaze to finish things off.
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 1 cup Dutch process cocoa powder (I use Hershey's Special Dark)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup (1 stick) salted butter, melted
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 Tablespoons all-purpose flour
- 2/3 cup mini chocolate chips
- 2 cups heavy cream, COLD
- 1/2 cup powdered sugar
- 12 Chips Ahoy Chocolate Chip Cookies, crushed
- 1 tsp vanilla
- Fudge frosting:
- 2 sticks butter, slightly softened
- 1/2 cup Dutch Process (I use Hershey's Special Dark) cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla
- 4 TBS hot water
- White poured frosting:
- 2 TBS salted butter, melted
- 2 TBS heavy cream
- 2 cups powdered sugar
- 1 TBS light corn syrup
- Mini and Regular Sized Chips Ahoy Cookies, for garnish
- Preheat oven to 350. Butter and flour three (8 or 9 inch) round cake pans and set aside.
- In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, melted butter and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. In a small bowl, stir together flour and mini chocolate chips to coat. Fold into cake batter. Pour batter into prepared pans.
- Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the center. Let cool in pans for about 5 minutes, then remove to cool completely on wire racks. Once cakes are room temperature, wrap and chill (preferably overnight).
- Prepare filling:Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it....it can turn to butter if you let it go too long). Fold in crushed cookies.
- Level the chilled cakes with a serrated knife. Fill each layer generously with cookies and cream filling. If possible, stick in the freezer for about an hour, so the filling will firm up so it's easier to frost.
- Prepare frosting: In the bowl of your mixer, beat butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in. Add water and beat on high speed for about 2 minutes. Frost cake and refrigerate for one hour.
- Prepare glaze: Whisk together melted butter, heavy cream, and powdered sugar until smooth. Stir in light corn syrup. Pour frosting over the top of the cake, spreading to the edges so it can drip down the sides. Garnish top and edges with cookies