chocolate funfetti cookie stack cake

Name: Chocolate Funfetti Cookie Stack Cake
Cook time: 10 min
Cuisine: American
Ingredients: 2 cup(s) butter, softened; 2 cup(s) sugar; 2 cup(s) brown sugar; 2 - eggs and 2 egg yolks; 2 teaspoon(s) vanilla extract; 4 cup(s) flour; 1 1/2 cup(s) unsweetened cocoa powder; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 cup(s) walgreens’ nice! cupcake bites (or mini cake batter truffles), plus more for topping; 1 cup(s) white chocolate chips, plus more for topping; FOR THE CAKE BATTER BUTTERCREAM; 1 cup(s) unsalted butter, room temperature; 1/2 cup(s) vegetable shortening; 1 cup(s) white cake mix (not prepared, dry); 4 cup(s) powdered sugar; 1-2 tablespoon(s) milk; - sprinkles, if desired, plus more for topping

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2013/06/21/chocolate-funfetti-cookie-stack-cake/

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yield serving(s)

cook time 10 Min

method Bake

Ingredients For chocolate funfetti cookie stack cake

2 c

butter, softened
2 c

sugar
2 c

brown sugar
2

eggs and 2 egg yolks
2 tsp

vanilla extract
4 c

flour
1 1/2 c

unsweetened cocoa powder
2 tsp

baking soda
1 tsp

salt
1 c

walgreens’ nice! cupcake bites (or mini cake batter truffles), plus more for topping
1 c

white chocolate chips, plus more for topping
FOR THE CAKE BATTER BUTTERCREAM
1 c

unsalted butter, room temperature
1/2 c

vegetable shortening
1 c

white cake mix (not prepared, dry)
4 c

powdered sugar
1-2 Tbsp

milk
sprinkles, if desired, plus more for topping

How To Make chocolate funfetti cookie stack cake

1
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking pat, set aside. In a very large bowl, mix together butter and sugars until creamy. Beat in eggs, yolks and vanilla until just incorporated. In a large bowl, sift together flour, cocoa, baking soda, and salt; gradually stir into the butter mixture until combined. Mix in chocolate chips. Using a medium cookie scoop, place on prepared cookie sheets about 2 inches apart. Bake 8-10 minutes. Allow to cool for 5 minutes on cookie sheets before transferring to wire racks to cool completely.

2
While the cookies cool, prepare the buttercream. In the bowl of a stand mixer, beat butter and shortening on medium speed until smooth. Turn mixer to low and slowly add in your powdered sugar and dry cake mix. Turn speed up to medium and beat for 1 minute until smooth. Add in milk and continue mixing until desired consistency is reached. Add sprinkles if using and transfer to a pastry bag fitted with a wide tip, or place in zip top bag and cut off the corner.
3
To assemble the cookie cake, refer to diagram provided by Erica’s Sweet Tooth and follow these instructions: Start by arranging a circle of six cookies on your cake plate with one in the center (7 total). Pipe a thick ring of buttercream on that layer. Place the next layer of cookies on top, staggered from the layer below (refer to diagram for help). Leave the center cookie empty this time and fill that space with buttercream, as well as adding another ring of buttercream around the circle of cookies. Continue building layers until you run out of cookies or you reach desired height (I made 6 layers and used 38 cookies). Top with a mound of buttercream, one more cookie and sprinkle with cupcake bites, white chocolate chips, and sprinkles. Slice like a cake and serve!
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