FROSTED COOKIE CAKE

FROSTED COOKIE CAKE
FEATURING SPECIAL GUEST: HOLLY THOMAS, @DOUGHMESTICHOUSEWIFE

Chocolate Chip Cookie Cake
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon cinnamon
½ cup unsalted butter (1 stick)
½ cup Crisco
¾ cup white sugar
¾ cup brown sugar
1 teaspoon Euna Mae’s® Vanilla
2 large eggs
1 cup semi-sweet chocolate morsels
1 cup milk chocolate morsels
pinch salt

Preheat oven to 375⁰F.
Cream butter and sugars then add a little vanilla—mix until light and fluffy. Add eggs one at a time and mix. Add flour, salt, baking soda, cinnamon and mix together. (Cut down salt if you are using salted butter.) Use a wooden spoon to mix in chocolate morsels. (I use two different kind of chocolate morsels to create different flavors.)

Grease a large, round, metal pizza pan. Press out cookie dough with greased fingers, leaving about a 2” border because the cookie will bake up and fill that space when it bakes! Bake cookie about 15 minutes, but check it as it bakes to be sure it doesn’t get too dark!

Holly’s Classic White Frosting & Piping Tips
{makes icing for about 2 doz. cupcakes}

2 cups shortening
8 cups powdered sugar
¼ cup heavy whipping cream for thinning
2 teaspoons Euna Mae’s© Vanilla
Wilton Gel Food Colors®
piping bag-1M or other tips of your choosing

In the biggest bowl of your stand mixer, add all of the powdered sugar, shortening, whipping cream and vanilla. Starting on low speed, stir until the ingredients begin to combine. Increase speed to medium and add a tablespoon at a time of whipping cream until the consistency is just right. Beat until the frosting is well-combined. Use a rubber spatula to scrape down sides of the bowl.

Color frosting with Wilton Gel Color® and mix. If you want darker color, add more gel.