bakekrazy

Looks like everyones home today waiting for the Virus to pass. It’s a great time to sit with your family, play board games, see what’s new in their lives and of course bake something special. I decided to make a combination of a cake and a cookie. The cake/cookie will have a crunchy base with a slightly on again off again dense cookie filling. Then when you top it off with some fresh raspberries it will add a little tartness to the overall taste.

Cake Recipe:
2 1/2 cups all purpose flour
1 3/4 cups sugar
1 1/4 cups milk
3/4 cup soften salted butter
3/4 cup semisweet chocolate chips
3 eggs
2 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

In a medium bowl add the sugar and butter and cream. Add the eggs one at a time then the vanilla extract. In a separate medium bowl mix together the dry ingredients flour, salt, baking powder. With your mixer on slow add the flour mixture and the milk into the butter mixture alternating until completely mixed. Stir in the chocolate chips and set off to the side.

Cookie Recipe:
1/4 cup unsalted butter
1/4 cup of shortening
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup semisweet chocolate chips

In a stand mixer at low speed add the butter, shortening, sugar, brown sugar, salt and baking soda until well combined. Add in the egg and vanilla extract then slowly add in the flour. Mix in the chocolate chips by hand. Set off to the side.

Combine the two:
Pour half of the cake batter into the prepared pan then crumble half of the cookie dough evenly over the cake batter. Repeat the process with the cake batter over the cookie dough then the remaining cookie batter over the cake batter. Bake at 375 degrees for 35 minutes or until toothpick comes out cleanly. Allow to cool completely (if during the baking process the top appears to be browning too much you can cover the last ten minutes of baking with foil.)

Chocolate Frosting and Fresh Raspberries:
You can use your favorite chocolate frosting and two containers of fresh raspberries to cover the top of the cake.

Enjoy
Chef Brian Klauss