I made this cake today..I have had this idea in my head for a month or so.. then my computer got a virus and I got busy pet sitting and child sitting-- so this is the final recipe. I also got a new red aluminum no-stick bundt pan to make it in. It worked perfect!
1Preheat oven to 350^. Spray bundt pan lightly with baking spray.
2Place 3 of the cookie pieces in each of the flutes in the bundt pan. Pat the cookie dough in the bundt pan with the cinnamon sugar side against the sprayed surface; up the side and the center tube as evenly as possible. Place pan in the freezer while preparing the cake mix.
3Combine the cake mix and remaining ingredients and blend well , beating for 3 minutes at medium speed.
remove 2 cups of the batter and set aside.
combine and beat until smooth the cream cheese and sugar. Set aside.
4Remove bundt pan from freezer.Pour the cake batter (less the 2 cups) into the bundt pan. Smooth top evenly.
5Using a small spoon place the filling on top of the cake batter, until all used up;smooth evenly.
6Spoon remaining cake batter over cream cheese mixture. Bake for about 55 minutes. Test with a cake tester or toothpick. When don cool in pan for 30 minutes then invert onto cake dish and make the frosting.
Place mini chips in measuring cup with the butter and corn syrup; microwave for 30 seconds. spread on warm cake. Cool completely before cutting.
HERE IS AN ALTERNATE RECIPE.
Use peanut butter cookie dough.
Chocolate cake mix
Peanut butter cream cheese filling:
8 oz. cream cheese
1/3 cup peanut butter,creamy
1 beaten egg
1/4 cup granulated sugar
2 teas. melted butter
2 oz. mini chocolate chips
2 teas. creamy peanut butter
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