So, this weekend while Scott was away working Marcus and I found all sorts of things to do to pass the time (Julia hung out - literally - during all our shananagains). When I landed on this cookie cake recipe I knew I had a winner. What's not to love about the marriage of a cookie and a cake in the form of red velvet goodness? And, Marcus was very keen on helping me with each step of the baking process.
The cookie cake is a breeze to make. It is positively rich and the the frosting is superb. It's basically perfection for the red and pink holiday just around the corner.
Red Velvet Cookie Cake
The marriage of a cake and cookie with decadent red velvet.
- 1 box Red Velvet Cake Mix
- 1/2 stick softened Butter
- 2 Eggs
- 1 teaspoon Vanilla
- 1 cup White Chocolate Chips
- 4 oz. softened Cream Cheese
- 1/4 cup softened Butter
- 2 cups Powdered Sugar
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Half and Half
Preheat oven to 350°F. Line a 9” cake pan with foil (be sure the foil comes out over the side of the pan) and spray with cooking spray. The foil will allow for easy removal of the cookie once it is fully cooled.Using a stand or a hand mixer, beat butter until smooth. Add cake mix, eggs, and vanilla and beat until dough forms and no lumps remain. Stir in white chocolate chips. Press cookie dough into prepared pan. Bake for 23-25 minutes, until a toothpick comes out with just a hint of red.Allow cookie to cool completely before removing from the pan. Use the foil to simply pull the cookie out.To make the frosting: beat cream cheese and butter until smooth. Slowly add powdered sugar and mix until the frosting comes together. Mix in vanilla and half and half.Pipe frosting onto cookie using your favorite tip. Add sprinkles
DetailsPrep time: Cook time: Total time: Yield: One 9" cookie
Joining some of my favorite ladies for the Foodie for a Year linkup.