Let’s Bake! Candy Corn Chocolate Chip Cookie Cake

Let's Bake!When a recipe comes along that combines nearly everything you love you just have to share it! So candy corn, chocolate, cookies and cake? You bet’cha! And it’s really not difficult.

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Ok, that’s most of the shopping done, let’s bake!

Candy Corn Chocolate Chip Cookie Cake
Combines everything good into one delicious cake - perfect for Halloween too!
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Chocolate Cookie Cake
  1. 3/4 cup salted butter, room temperature
  2. 1/2 cup brown sugar, lightly packed
  3. 1/2 cup sugar
  4. 1 egg
  5. 1 tsp vanilla extract
  6. 1 1/4 cups Gold Medal all purpose flour
  7. 1/2 cup Hershey's cocoa
  8. 1 tsp Arm & Hammer baking soda
  9. 1/2 -3/4 cup of Nestlé Toll House chocolate chips
  10. 1/2 -3/4 cup Brach's candy corn
Chocolate Icing
  1. 1/4 cup butter
  2. 1/4 cup Crisco shortening
  3. 2 cups powdered sugar
  4. 1/2 tsp vanilla
  5. 1/4 cup Hershey's cocoa
  6. 2 tbsp water (or milk)
Chocolate Cookie Cake
  1. Preheat oven to 350 degrees and prepare a 9 or 10 inch cake pan by placing parchment paper in the bottom of the pan and spraying the sides with a non stick spray.
  2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. Add flour, cocoa and baking soda and mix until combined.
  5. Stir in chocolate chunks and candy corn. Dough will be thick and sticky.
  6. 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.
  7. Remove from oven and let cool completely in pan, then carefully remove.
Chocolate Icing
  1. Beat the shortening and butter until smooth.
  2. Add cocoa, vanilla and half of powdered sugar. Mix until combined.
  3. Add 1-2 tbsp water.
  4. Add the rest of the powdered sugar and mix until smooth. Add water to get the right consistency.
Adapted from lifeloveandsugar.com
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