Cookie Dough Frozen Dessert Cake Recipes
FROZEN CHOCOLATE COOKIE CAKE
Provided by Sandra Lee
Categories dessert
Time 3h45m
Yield 1 cake, about 12 servings
Number Of Ingredients 9
Steps:
- Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
- Preheat oven to 350 degrees F.
- Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
- While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
- Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
COOKIE DOUGH LAYERED 'BOX' CAKE RECIPE BY TASTY
Here's what you need: yellow cake mix, chocolate chips, flour, brown sugar, butter, milk, chocolate chips, vanilla, salt, chocolate chips, butter, powdered sugar, heavy cream, vanilla extract, salt
Provided by Erin Vansloten
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare 1 box of yellow cake mix according to instructions on box.
- Add chocolate chips to the cake batter.
- Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
- Remove cake from pans and let cool.
- Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
- In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
- Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
- Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
- Refrigerate cookie dough layer and dough balls for 30 minutes.
- In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
- Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
- Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
- Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
- Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
- Top with cookie dough balls.
- Slice and serve.
- Enjoy!
COOKIE DOUGH FROZEN DESSERT CAKE
This frozen cake brings together our Gluten-Free Cookie Dough and Dairy-Free Coconutmilk pints, adding them to a scrumptious cookie crust.
Provided by So Delicious® Dairy Free
Categories So Delicious® Dairy Free
Yield 8
Number Of Ingredients 6
Steps:
- Set the pints of Coconutmilk frozen dessert on the counter to soften.
- Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.
- Press the crust mixture flat in the pan and chill for 15 to 20 minutes.
- Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again.
- Repeat this with the Gluten-free Cookie Dough frozen dessert.
- Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 61.5 g, Fat 26 g, Fiber 9.2 g, Protein 2.8 g, SaturatedFat 14.7 g, Sodium 171.8 mg, Sugar 22.4 g
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