Chocolate Cookie Dough Cake Recipe

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 7x9 inch pan.

In a large bowl, cream together the butter, sugar and pudding mix until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Beat in the flour and corn syrup. Fold in the oil and pecans. Mix with hands until all ingredients are well blended. Spread into the prepared pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Cool completely before frosting. Frost with chocolate chips before frosting. Freeze until firm before cutting into bars.

To make the frosting: In a heavy saucepan, melt chocolate chips in heavy microwave oven. Stir gently, stirring constantly, until smooth. Cream together the butter, sugar and peanuts; spread over cooled cake. Refrigerate cake while filling is frozen.

To make the filling: In the microwave, melt chocolate chips in microwave oven. Stir gently, stirring constantly, until smooth. Using an electric hand mixer, beat cream cheese, 1/2 cup of butter, 1 cup of cream cheese powder, 2 cups confectioners' sugar, 2 teaspoons vanilla extract and 1 tablespoon milk or water.

Frost: Using an electric hand mixer, whip cream cheese cream until stiff. Add 1/2 cup chopped pecans, 1/2 cup chopped almonds and 1 cup chopped coconut, whipping until mixture is soft peaks form. Roll parchment paper into a damp cloth to help keep frosting at a temperature between 350 degrees F (175 degrees C). Cut slits in cake horizontally to keep frosting liquid moist. Place frosting into one large bowl and fold in half. Let cool to room temperature. Frost with remaining chopped pecans.