Candy Corn Cookie Cake
This recipe is easy to make and festive, plus who doesn’t like a giant chocolate cookie?
Make This Recipe
Ingredients
Chocolate Cookie Cake 
- 3/4 cup salted butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/2 cup sugar
- 1 Eggland's Best Egg (large)
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa (I use Hershey's Special Dark)
- 1 tsp baking soda
- 1/2 cup of chocolate chunks or chocolate chips
- 1/2 cup candy corn
Chocolate Icing
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1/4 cup cocoa
- 2 tablespoon water
Preparation
Chocolate Cookie Cake
Preheat oven to 350 degrees F and prepare a 9 or 10 inch cake pan with parchment paper on the bottom and spraying the sides with a non stick spray.
Cream butter and sugars together until light and fluffy, about 3-4 minutes.
Mix in egg and vanilla extract.
Add flour, cocoa and baking soda and mix until combined.
Stir in chocolate chunks and candy corn. Dough will be thick and sticky.
Spread the dough evenly into the cake pan.
Bake for 18-20 minutes; The center may still look a little undercooked but it will firm up and continue cooking as it cools.
Remove from oven and let cool completely; then carefully remove.
Chocolate Icing
Beat the shortening and butter until smooth.
Add cocoa, vanilla and half of powdered sugar. Mix until combined.
Add 1-2 tbsp water.
Add the rest of the powdered sugar and mix until smooth.
Add water until you get the right consistency!
Ice and enjoy!
Find the original recipe at lifeloveandsugar.com
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 679 |
| Fat | 35 g |
| Saturated Fat | 19 g |
| Cholesterol | 84 mg |
| Sodium | 446 mg |
| Carbohydrates | 93 g |
| Dietary Fiber | 4 g |
| Protein | 5 g |