Chocolate Chip Cake

For the Cookie Cake

1. Gather the ingredients.

2. Pre heat the oven to 350 F. Butter the bottom and sides of a 9- to 10-inch pie plate or quiche pan. If desired, cut a piece of parchment paper and fit it into the pan; butter the paper lightly.

3. In a bowl, combine the flour, baking soda, and salt. Stir with a spoon or whisk to blend thoroughly.

4. In a mixing bowl with an electric mixer, beat the softened butter with the brown and granulated sugars for about 2 to 3 minutes, or until light and fluffy.

5. Beat in the whole egg and blend thoroughly. Add the egg yolk and 2 teaspoons of vanilla and beat until well blended.

6. With the mixer on low speed, add the dry ingredients; mix until moistened.

7. Fold all but a tablespoon or two of the chocolate chips into the cookie dough with a wooden spoon or spatula.

8. Spread the cookie dough evenly in the prepared baking dish. Sprinkle with the remaining 1 or 2 tablespoons of chocolate chips and lightly press them into the dough.

9. Bake for about 22 to 25 minutes, or until golden brown and firm.

10. Remove the pan to a rack and let the cookie cake cool completely. If desired, loosen the sides and remove the chocolate chip cookie cake to a large plate.

For the Chocolate Frosting

1. Gather the ingredients.

2. Sift the confectioners’ sugar and cocoa powder into a bowl; stir to blend.

3. In a mixing bowl with an electric mixer, beat the 4 tablespoons of butter until smooth.

4. With the mixer on low speed, add the powdered sugar mixture and 4 tablespoons of evaporated milk or cream. Beat until smooth and creamy, adding more milk as needed for piping consistency.

5. Fit a pastry bag with a large, decorative tip and fill it with frosting. Pipe the frosting around the edge of the chocolate chip cookie cake. Decorate the cake with sprinkles

Recipe created by Diana Rattray