Chocolate Cookie Cake And Icing
A rich chocolate cookie cake with luscious icing, perfect for satisfying sweet tooths and special occasions, combining moist texture and deep chocolate flavor.
Ingredients
Instructions
- Place flour, soda, and sugar in a medium mixing bowl.
- In a saucepan, mix chocolate syrup, water, Crisco, and butter.
- Bring the saucepan ingredients to a boil, then slowly pour over the dry ingredients and mix.
- Add remaining ingredients and mix well.
- Pour the batter into a 16 x 11-inch pan and bake at 400°F for 20 to 25 minutes.
- While the cake is still warm, poke holes with a fork, cake tester, or toothpick, then pour icing over the cake.
- Let the cake cool before serving. The cake freezes well. Cut into small pieces as it is quite rich.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to enhance the chocolate. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the dry and wet ingredients thoroughly to avoid lumps, ensuring a smooth batter. For a fun twist, add chocolate chips or nuts for added texture.
Serving Suggestions
This chocolate cookie cake is perfect on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It pairs beautifully with Macaroon Chewies for a delightful dessert platter. Consider adding fresh berries on the side for a refreshing contrast to the rich cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cookie Cake And Icing contains roughly 11 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter or coconut oil for a different flavor profile. Keep in mind that using butter will give the cake a richer taste, while coconut oil may add a subtle tropical flavor.
What can I use as a substitute for chocolate syrup?
If you don't have chocolate syrup, you can use unsweetened cocoa powder mixed with an equal part of sugar and a little water to create a homemade chocolate sauce. This will still give you the chocolate flavor needed for the cake.
How can I make this recipe gluten-free?
To make this chocolate cookie cake gluten-free, simply substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xanthan gum to help with the cake's structure and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).