Chocolate Chip Cookie Cake
Creamy Buttercream Frosting
  • 1 cup butter
  • 1 cup shortening
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 drops white food coloring
  • 1/3 cup heavy cream
  1. Beat butter and shortening, add sugar, vanilla, coloring and cream and mix until smooth and creamy.
  2. Place in piping bag with a round tip. I used a 2A tip, it allowed just the right amount of frosting to come out without it piling up too high.
  3. Place cake in fridge overnight so the cookies soften with the frosting to make it easier to cut.
I made this cake a day ahead 6 dozen chocolate chip cookies baked crisp, so they hold up to the frosting. They will soften up when refrigerated. 3/4 cup chocolate chips for top I used Nestlé Toll House Cookie Recipe for the cookies
Recipe by Created by Diane at