Cake Week: Chocolate Cake with Tate's Cookie Dough Frosting

Sweet Treats

As promised, today I am sharing an incredibly decadent cake recipe that I baked for Nat's 23rd birthday: Chocolate Cake with Cookie Dough Frosting. I recommend you use half the frosting on the cake and save half to eat plain...it's that good. And yes, you can eat this frosting by the spoonful because although it is "cookie dough", it's egg-free! This cake is specifically Tate's flavored because Nat loves Tate's cookies like a fat kid love cake.

The disappearing Tate's Cookie Dough Cake

Tate's cookies have this brown-sugary, melt-in-your-mouth taste that I managed to replicate in this frosting. Without further ado...

Ingredients:
"The Only Cake Recipe You'll Ever Need" Cake

• 1 (18 ounce) box of chocolate cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 0.75 tsp salt
• 1 & 1/3 cups water
• 2 Tbs vegetable oil
• 1 tsp real vanilla extract
• 1 cup sour cream
• 3 whole eggs
• Semisweet chocolate chips

Tate's Cookie Dough Frosting

• 3/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 3/4 cup brown sugar
• 1 cup flour
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2-3 cups powdered sugar
• Milk, if needed to alter consistency
• 6 Tate's cookies, crumbled
• Semisweet chocolate chips

Recipe:

1. Preheat the oven to 325F.
2. Sift the cake mix and flour into a large mixing bowl.
3. Add the rest of the dry ingredients (sugar & salt) and stir together with a wire whisk:

4. Add the remaining wet ingredients (water, oil, vanilla extract, sour cream, & eggs) and beat on medium speed for 2 minutes:

5. Fold in 1/2 cup semisweet chocolate chips then pour the batter into 2 greased and floured 9" round cake pans (filling each pan a little over half full). Lightly tap the filled cake pans on the counter to release air bubbles:

6. Bake at 325 until cake tests done (inserted knife comes out clean), roughly 20-30 minutes, depending on your oven.

7. Meanwhile, make the cookie dough frosting. Beat the butter, cream cheese, and brown sugar for 2 minutes:

8. In a separate bowl, combine the flour and salt. Add the flour/salt mixture to the butter/cream cheese/brown sugar and beat until mixed:

9. Add the vanilla extract and slowly add powdered sugar until you reach desired consistency (2-3 cups). Add 1 tablespoon of milk to the frosting if it gets too thick:

10. Frost the bottom layer of your cooled cake, top with 3 crumbled Tate's cookies and some chocolate chips, then place the top layer of cake on top:

11. Frost the outside of your double layer cake, crumble 3 more Tate's cookies and sprinkle chocolate chips on the frosting, then enjoy!

Happy Birthday, Nat!

Recipe to print:

1. Preheat the oven to 325F.
2. Sift the cake mix and flour into a large mixing bowl.
3. Add the rest of the dry ingredients (sugar & salt) and stir together with a wire whisk.
4. Add the remaining ingredients (water, oil, vanilla extract, sour cream, & eggs) and beat on medium speed for 2 minutes.
5. Fold in 1/2 cup semisweet chocolate chips then pour the batter into 2 greased and floured 9" round cake pans (filling each pan a little over half full).
6. Lightly tap the filled cake pans on the counter to release air bubbles.
7. Bake at 325 until cake tests done (inserted knife comes out clean), roughly 20-30 minutes, depending on your oven.
8. Meanwhile, make the cookie dough frosting. Beat the butter, cream cheese, and brown sugar for 2 minutes.
9. In a separate bowl, combine the flour and salt. Add the flour/salt mixture to the butter/cream cheese/brown sugar and beat until mixed.
10. Add the vanilla extract and slowly add powdered sugar until you reach desired consistency (2-3 cups). Add 1 tablespoon of milk to the frosting if it gets too thick.
11. Frost the bottom layer of your cooled cake, top with 3 crumbled Tate's cookies and chocolate chips, then place the top layer of cake on top.
12. Frost the outside of your double layer cake, crumble 3 more Tate's cookies and sprinkle chocolate chips on the frosting, then enjoy!