Recipe
Ingredients:
For the Chocolate Cake:
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:
6 tbsp butter, softened
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1–2 tsp milk
1/2 cup mini chocolate chips
For the Ice Cream:
8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips
Additional:
4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired
Directions:
Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda. In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the boiling water until smooth. Pour the batter evenly into the prepared pans.
Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the Eggless Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Add the vanilla extract and mix well. Gradually incorporate the heat-treated flour, mixing until combined. Add 1-2 teaspoons of milk as needed to achieve a dough-like consistency. Finally, fold in the mini chocolate chips. Set aside.
Make the Ice Cream: In a bowl, beat the softened cream cheese until smooth. Gradually add the brown sugar and milk, mixing until fully combined. Stir in the vanilla extract, then fold in the Cool Whip and mini chocolate chips until well blended.
Assemble the Cake: Once the chocolate cakes have cooled completely, place one layer on a serving plate. Spread half of the ice cream mixture over the cake layer, followed by half of the cookie dough. Add the second cake layer on top. Spread the remaining ice cream mixture and cookie dough on top of the second layer.
Frost and Decorate: Use the additional Cool Whip to frost the top and sides of the cake. Decorate with extra mini chocolate chips and drizzle with chocolate sauce if desired.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Servings: 12
Nutritional Information:
Calories: 350 per slice
Protein: 4g
Fat: 20g
Carbohydrates: 40g
