Julie'S Chocolate Cookie Cake
Julie'S Chocolate Cookie Cake is a rich, moist dessert with intense chocolate flavor, perfect for chocolate lovers and suitable for special occasions or indulgent treats.
Ingredients
Instructions
- In a large bowl, combine flour, sugar, and salt.
- In a saucepan, combine water, margarine, cocoa, and shortening.
- Bring the mixture to a rolling boil.
- Pour the boiling mixture over the flour mixture and mix together.
- In a small bowl, mix eggs, vanilla, soda, and buttermilk.
- Combine the egg mixture with the previous mixture and pour into a greased and floured jelly roll pan.
- Bake for 20 minutes at 350°F.
Tips & Substitutions
For a richer chocolate flavor, consider adding a pinch of espresso powder or substituting some of the cocoa with dark cocoa powder. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice. Ensure that you mix the wet and dry ingredients just until combined to avoid a tough texture in your cookie cake.
Serving Suggestions
Serve this chocolate cookie cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a scoop of your favorite ice cream. It pairs beautifully with Ice Cream Coffee for a delightful dessert experience. For a festive touch, consider serving with fresh berries or a drizzle of chocolate sauce.
Storage & Reheating
Store leftover chocolate cookie cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold. You can also serve it with a scoop of ice cream for a delightful dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Julie'S Chocolate Cookie Cake contains roughly 948 calories, with 11g protein, 80g carbohydrates, and 67g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1981mg per serving (86% 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 regular butter instead of margarine?
Yes, you can substitute regular butter for margarine in this recipe. It will add a slightly different flavor and richness, but the texture should remain similar. Just ensure that the butter is softened before mixing with the other ingredients.
What can I use instead of shortening?
If you don't have shortening, you can use an equal amount of additional butter or margarine. Alternatively, coconut oil can be used for a dairy-free option, which will impart a subtle coconut flavor to the cake.
Can I make this recipe gluten-free?
Yes, you can make this chocolate cookie cake gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately for better texture. The other ingredients should be naturally gluten-free, but always check labels to ensure.
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).