"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Sandwich Cookie Cake Recipe

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This recipe for Chocolate Sandwich Cookie Cake, by , is from The Kise/Lackmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd Kise
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups Gold Medal all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 cup butter or margarine, softened
1/4 cup water
1 oz unsweetened baking chocolate, melted, cooled
1 egg
6 creme-filled chocolate sandwich cookies, coarsely broken
1 container (12 oz) Betty Crocker Whipped fluffy white frosting
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
Coarsely broken cookies, if desired

Directions:
Directions:
1. Heat oven to 375F. Grease bottom and side of 8-inch round pan with shortening, lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3. Cut cake horizontally in half. Place bottom layer on sering plate. Spread with frosting. Top with remaining layer.
4. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and thin enough to drizzle. Drizzle chocolate over top of cake.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes total 2 hours 10 minutes.

 

 

 

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