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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Friday, July 20, 2012

Chocolate Chip Cookie Dough Layer cake

So, about a month ago I made this cake.  It was scrumptious.  It was perfect.

And we ate it with my mom and dad, with some freshly caught fried, beer battered blue fish, on father's day.  And 3 days later, my mom was admitted to the hospital and never came home.

That was a few weeks ago.  I haven't recovered.  Don't like talking about it.  Don't like thinking about it.  Don't like admitting it's real.

It is.

So now we are making our way without a Mom, without a Wife, without a Nonna.  And it sucks. But we'll get through...with each other.

Chocolate chip cookie dough layer cake
Inspired by annie's eats (dough and frosting recipes from there)

Cake- a suppers at sunset original recipe- inspired by Baked on Bon Appetit

 batter weight= 3 lb 10 oz

1 3/4 cups boiling water
2 3/4 cups all purpose flour (305 gm)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar (200 gm)
1 cup (packed) dark brown sugar (200 gm)
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free) 263 gm
2 large eggs
1 teaspoon vanilla extract
1 vanilla bean
1 tsp salt

special equipment
Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with water in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each--1 lb 3 oz).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans in the freezer for about 2 hours- covered with plastic wrap and tin foil to trap the moisture in.

Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and prepare to frost.

Cookie dough filling

For the filling:
8 tbsp. unsalted butter, at room temperature
12 tbsp. light brown sugar, packed (180 gm)
2 cup plus 4 tbsp. all-purpose flour (260 gm)
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp salt
1/2 cup mini semisweet chocolate chips

Mix all ingredients.   It will be easier to spread if you keep at room temperature.

For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed (100 gm)
2 1/3 cups confectioners’ sugar (260 gm)
2/3 cup all-purpose flour (73 gm)
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

Beat butter and sugar, then add salt, milk, and vanilla extract.

To assemble:   place first layer down, top with about 1 1/2 cups cookie dough, then repeat with second layer.  Add 3rd layer and frost.  Write short messages in chocolate chips.  Chill and serve!


  1. Love you. Love mom. Mom loves you. And we all love your cakes.

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    1. 1 stick= 8 tbsp= 1/2 cup. Enjoy!