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Chocolate Cookie Cake

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By Betty Crocker Kitchens
Updated Apr 4, 2011
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It's a cake made from cookies! We loved the idea of a British chocolate biscuit cake so we made our version using Betty Crocker sugar cookies.

Chocolate Cookie Cake

  • Prep Time 1 hr 10 min
  • Total 4 hr 10 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

Frosting

  • 2/3 cup dark chocolate chips (4 oz)
  • 1/3 cup whipping cream
  • 1 tablespoon butter

Instructions

  • Step 
    1
    Heat oven to 350°F. Make and bake cookies as directed on package. Cool completely. Break 15 baked cookies into 1-inch pieces; set aside. (Save remaining cookies for another use.)
  • Step 
    2
    Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray.
  • Step 
    3
    In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
  • Step 
    4
    Add cookie pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
  • Step 
    5
    Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl, place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition

Nutrition Facts are not available for this recipe

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