Categories: Dessert

Ingredients

• For the cake:
• 1 pkg French vanilla cake mix, plus ingredients on back of box
• 1 small box sugar free/fat free vanilla instant pudding mix
• 1 Tbsp vanilla bean paste*
• For the cookie dough/cookies:
• 2 sticks butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 4 T milk
• 1 T vanilla extract
• 1/4 tsp salt
• 2 1/2 cups all-purpose flour
• 3/4 cup mini chocolate chips
• For cookie dough frosting:
• 3 sticks butter, softened
• 3/4 cup brown sugar
• 4- 4.5 cups powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2-3 T milk, if needed
• Additional 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350 degrees F. Generously grease two 8 or 9″ baking pans with cooking spray. Set aside.

2. In a large bowl, prepare cake mix according to package directions. Stir in powdered pudding mix and the vanilla bean paste. Evenly divide the batter among the two pans and bake according to package directions or until a toothpick inserted in the center comes out with light moist crumbs (about 24-27 mins). Allow cakes to cool completely on wire racks.

3. Meanwhile, prepare eggless cookie dough. In a large bowl, beat together butter and both sugars until creamy. Beat in milk and vanilla. Lastly, slowly beat in flour and salt. Stir in chocolate chips. Using a small cookie dough scoop, portion out cookie dough into small balls and place on a rimmed baking sheet. Save about 8 cookie dough balls and bake in a preheated 350 oven for about 8-10 mins and cool. Freeze the rest of the dough balls for several hours or until firm. Once firmed, cut the dough balls in half.

4. Cookie Dough Frosting

5. Once your cake is cooled, about 8 cookies are baked and the other dough balls are chilled and halved, prepare your frosting.

6. In the bowl of a stand mixer, beat together softened butter, brown sugar and vanilla until creamy, about 2 minutes. Slowly add powdered sugar, one cup at a time, until light and fluffy. Add milk if needed (if frosting becomes too thick or pasty during the process).

7. Assembly

8. Put one cake on a cake board or flat serving surface (like a cake stand). Meanwhile, in a medium bowl, take out about 3/4 cup of frosting and stir a handful of halved & chilled cookie dough balls into the reserved frosting. Spread the mixture evenly on top of the cake. This is your filling.

9. Top the bottom tier and filling with your second cake. Begin frosting your cake using an offset spatula for smoothing & spreading. Make sure to evenly coat the cake’s top and sides, adding more frosting as needed.

10. Once the cake is frosted to your liking, begin placing the cookies along the edge of the cake, evenly spacing them. Then, top your frosted cake with the remaining miniature chocolate chips. Place the cake in the fridge for several hours to set (uncovered is fine) then serve. Once cut, store covered in the fridge to maximize freshness.

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