Chocolate Chip Cookie Cake— Eat it warm and it is like eating cookie dough

Last weekend I posted about the Bertolli  SoupMeal Challenge when I only had an hour to prepare a nice weeknight meal.  During the preparation, my daughter and her friend  wanted to bake something and having only yellow cake mix and a limited amount of time, we searched the web for recipes.  I shared this picture on the post.

I had all the ingredients, basically substituted vanilla pudding mix for the cheesecake I had. (I am sure I bought it for some recipe I never got to!)

I asked the girls to bake it in the “fancy flower” bundt pan since I don’t get much use out of it.

This recipe was done completely by two 10 year olds and it worked out wonderfully.  I think starting with a box mix is a great starter for getting the kids interested in cooking.  Minimal measuring and a lot less mess!!    I was a little nervous as the batter is super thick with the added egg and pudding mix.

Well the cake only cooled for about 20 minutes before we cut our slices.  It was amazing!  My husband could not stop talking about how this was the best cake he ever had.  The kids wanted more but I cut them of after one generous slice.

It really does taste like a chocolate chip cookie in a cake.  What else can you ask for in a dessert.  With a little sprinkling of confectionery sugar, you have a simple but decadent dessert.  I am sure your football fans will enjoy it this weekend and get the kids busy in the kitchen to occupy them before the game.

Duncan Hines Chocolate Chip Cookie Cake Recipe

Ingredients

• 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix 
• 1 (3.4 oz) pkg vanilla instant pudding and pie filling 
• 4 large eggs 
• 1 cup water 
• 1/3 cup vegetable oil 
• 1 (12 oz) pkg semi-sweet chocolate chips 
• 1 1/2 cups finely chopped pecans 
• confectioners’ sugar, for garnish 

Baking Instructions

1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan. 
2. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan. 
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. I did only 10 minutes per a comment. 
4. Invert onto serving plate. Cool completely. Dust with confectioners’, sugar if desired (serve a little warm the first day you will thank me!!)

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