CHOCOLATE CHIP COOKIES AND MILK CAKE

It isn't hard to guess the inspiration for this cake! One of the best and simplest pleasures in life is dunking chocolate chip cookies in milk and eating them one after another. I love the combination so much; I just had to celebrate those flavors in a party cake.

This cake is made of three 9-inch white butter cake layers that are absolutely chock-full of mini chocolate chips. It is filled with fluffy chocolate chip cookie dough frosting and the entire cake is iced with boiled milk frosting. A handful of regular-sized chocolate chips are all lined up on the outside for an eye-catching, dotty appearance - it's some of the easiest cake decorating I've ever done!

The white butter cake recipe makes a thick batter in order to suspend all those mini chips throughout the baked cake. Be sure to use cake flour (well sifted) for this recipe. Regular all-purpose flour could yield a dense undesirable result. The cake layers are sturdy, yet cottony in the centers. I wouldn't hesitate for one second to make this chippy cake into a many-tiered wedding cake.

Cake layers
6 cups cake flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil (I like peanut oil)
2 1/4 cups granulated sugar
8 egg whites, at room temperature
1 1/2 cups buttermilk
12 ounces mini chocolate chips

Chocolate chip cookie dough filling
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips

Boiled milk frosting and chips décor
1/4 cup flour
1 teaspoon salt
2 cups whole milk
2 cups/1 lb unsalted butter, softened
2 cups caster sugar
1 tablespoon vanilla bean paste or vanilla extract
1/2 cup regular sized semisweet chocolate chips
1/4 cup mini semisweet chocolate chips

Optional Sweet Cream Syrup
1/2 cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla

Make the cake layers:

• Preheat the oven to 325°F. 
• Coat three 9-inch baking pans with vegetable shortening or flour-based baking spray (I like Baker’s Joy) and line the bottoms of the pans with parchment paper. 
• Mix the flour, baking powder and salt in a large bowl.
• Beat the butter, oil and granulated sugar together in a separate large bowl until light and fluffy. Add egg whites one at a time, beating well after each addition.
• Beat in the flour and buttermilk alternately with the mixer on low speed; begin and end with the flour. Scrape down the bowl as needed. Gently fold in the mini chocolate chips.
• Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes spring back when pressed in the centers. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire cooling racks to cool completely. Level the tops of the cooled cakes with a large serrated knife or a cake leveler.

Edit 7/16, Optional:

• Make the sweet cream syrup. In a saucepan combine the sugar and cream. Cook over medium heat until the mixture is steaming but not boiling and the sugar is melted. Remove from the heat and let cool. Add the vanilla. Use this syrup to brush the cake layers for extra moisture.

Make the filling:

• Beat the brown sugar and butter together in a bowl with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Place a cake layer on a serving plate or cake stand. Cover the layer with half of the cookie dough frosting and top with a second cake layer. Cover the second layer with the remaining frosting. Place the remaining cake layer on top.

Make the frosting:

• In a medium saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium-high heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes). Remove from heat and pour the mixture into a shallow dish. Place in the refrigerator until cool. When cool, mixture will be thick like custard.
• Read more please visit : www.sprinklebakes.com

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