Tuesday, September 27, 2011

Cake of the Week: Pudgy Cake

This is not a cake for the faint of heart. Luckily I associate with only the most courageous of dessert eaters.

Dessert eaters who think nothing of taking their taste-buds in their hands, wearing their sugar tolerance on their sleeves, and selflessly sacrificing themselves for the sweet cause.

I put their fortitude to the test last week. A sky-rocketing sugar high, followed by a bit of a tummy-ache later, we all survived The Pudgy Cake and lived to tell the tale. And what a tale it was. One layer of brownie, one layer of cookie dough, one layer of funfetti cake, and all covered in chocolate/vanilla swirled frosting.

I brought a tupperware-full to work the next day, sending out an email begging my co-workers to save me from myself and take this cake off my hands. Clearly, they were happy to oblige. 

Co-worker testimonial via email: "Wow, delicious! It's like three desserts in one. This is the most insane cake I have ever eaten. I want to inject this into my arm and listen to jazz."

Unfortunately it was only 3pm, so going on a cake-trip was not an option...

But anywho, making this cake definitely is an option. It's surprisingly super-easy. The recipe comes from Cookies and Cups. I changed her recipe slightly in that I halved the cookie dough component. (Trust me, even the halved amount is enough to send you spinning in a sugar high like you've never seen before!)

The Pudgy Cake

Bake a “Family Size” Fudge Brownie mix in a sprayed 8″ round pan.

Let it cool completely. I actually baked both the brownie and Funfetti at the same time - they both require a 350* oven. 

Bake Funfetti cake in 8″ round pans.  Cool completely.
(You will use only one of these for this cake…freeze the other layer or make cakeballs or do cupcakes, whatever.)

Make your egg-free cookie dough:
1/2 c. butter, softened
1/2 c. packed light brown sugar
1/4 c. granulated sugar
2 Tbsp. milk
1 tsp. vanilla extract
1/2 t. salt
1 c. all-purpose flour
3/4 c. mini semi-sweet chocolate chips

Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips.

Plop it on top of your brownie and spread it evenly. 

Top your cookie dough with your funfetti layer.
Now stand back and smile lovingly at what you have just created. That’s an important step.

Frost the entire cake. I made half vanilla half chocolate frosting and swirled them together. Just for fun.

Make sure you bring the cake to room temperature before serving so the cookie dough is soft and gooey and delicious!