Candy Corn Chocolate Chip Cookie Cake

By Eat More Chocolate Team    , ,   

June 11, 2015

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This Candy Corn Chocolate Chip Cookie Cake is perfect for a Halloween party or for baking with your kids.

  • Yields: 9 inch cookie cake


Chocolate Cookie Cake

Preheat oven to 350 degrees and prepare a 9 or 10 inch cake pan by placing parchment paper in the bottom of the pan and spraying the sides with a non stick spray.

Cream butter and sugars together until light and fluffy, about 3-4 minutes.

Mix in egg and vanilla extract.

Add flour, cocoa and baking soda and mix until combined.

Stir in chocolate chunks and candy corn. Dough will be thick and sticky.

Spread the dough evenly into the cake pan. Bake for 18-20 minutes. The center may still look a little undercooked but it will firm up and continue cooking as it cools.

Remove from oven and let cool completely in pan, then carefully remove.

Chocolate Icing

Beat the shortening and butter until smooth.

Add cocoa, vanilla and half of powdered sugar. Mix until combined.

Add 1-2 tbsp water.

Add the rest of the powdered sugar and mix until smooth. Add water to get the right consistency.


Chocolate Cookie Cake

3/4 cup salted butter, room temperature

1/2 cup brown sugar, lightly packed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 cup cocoa (I use Hershey's Special Dark)

1 tsp baking soda

1/2 -3/4 cup of chocolate chunks or chocolate chips

1/2 -3/4 cup candy corn

Chocolate Icing

1/4 cup butter

1/4 cup shortening

2 cups powdered sugar

1/2 tsp vanilla

1/4 cup cocoa

2 tbsp water (or milk)