I took this recipe from an old Kraft Food & Family magazine, and completely modified it with healthier (organic) ingredients; sorry, Kraft! Also, since I usually make things from scratch, be warned--there are a few more steps involved!
Giant Cookie Cake
Two prepared 9" chocolate cakes (get the recipe here)
1 8-oz. package cream cheese
1/2 cup cane juice crystals (or sugar)
2 cups prepared whipped cream*
12 (or more) cream-filled sandwich cookies (I use Trader Joe's Jo-Jo's, or their Peppermint Jo-Jo's available at Christmas; yum!) -- chop these into chunks
*To whip cream, pour about 1 cup of heavy whipping cream into a small mixing bowl. Add two tablespoons cane juice crystals (or sugar). Beat with an electric mixer on high speed until stiff peaks form. I sometimes double this to have extra whipping cream to decorate the top of the cake.
4 squares of semi-sweet baking chocolate
1/4 cup butter, cut up
To prepare the filling, beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently fold in whipped topping and chopped cookies (I mix them both in at the same time).
Place one of the cake layers on a service plate, top side down. Spread top of cake layer evenly with cream cheese/cookie mixture. Use all of the mixture--it will be a thick layer! Place remaining cake layer, top side up, on top of the filling.
With a frosting spreader, smooth the filling around the edge.
For the glaze, melt chocolate and butter in a small saucepan over low heat, stirring frequently. Before chocolate is completely melted, turn off burner and continue stirring until it completely melts. Set aside to cool for at least five minutes.
Gently pour glaze over top of finished cake, and spread to edges with a frosting spreader.
Sometimes I chop some extra cream-filled cookies to decorate the top of the cake.
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