Chocolate Cookie Cake
A rich and moist chocolate cookie cake with deep cocoa flavor, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Combine flour and sugar in a mixing bowl.
- Combine oleo, shortening, cocoa, and cold water in a saucepan and bring to a boil.
- Pour the boiling mixture into the flour-sugar mixture and mix well.
- Add remaining ingredients: eggs, buttermilk, vanilla, cinnamon, salt, and soda, then mix thoroughly.
- Pour the batter into a greased 10 x 15-inch cookie sheet with 1-inch sides.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the shortening with additional oleo or butter for a creamier texture. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure to mix well after adding the boiling mixture to the dry ingredients for even baking.
Serving Suggestions
Serve the Chocolate Cookie Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with the Pineapple Cake With Cream Cheese Frosting, creating a sweet dessert platter. Enjoy it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Allow the Chocolate Cookie Cake to cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cookie Cake contains roughly 713 calories, with 10g protein, 82g carbohydrates, and 31g fat. It is an excellent source of calcium (26% of the Daily Value) and protein (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2141mg per serving (93% of the Daily Value).
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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. It provides a good structure for the cake while maintaining a soft texture. If using all-purpose flour, ensure you measure it correctly to avoid a dense cake.
What can I use instead of eggs for a vegan option?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas. This will help maintain moisture and binding in the cake without using eggs.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after the 15-minute mark to prevent overbaking.
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).