Last year at BlissDom (the most fabulous blog conference evah!) I was lucky enough to sit with my friend Andi when she won George Duran’s cookbook Take this Dish and Twist Itir?t=iowgee 20&l=as2&o=1&a=0696239434. Since Andi doesn’t cook- and she knew I did- she graciously gave me the cookbook.

This chocolate chip cookie cake, which George credits to his mom, is one of my favorite recipes. And since I’m at BlissDom again (as this publishes) I thought it would be the perfect time to share this yummy dessert!

Chocolate Chip Cookie Cake


Nonstick baking spray with flour added

¼ c butter (½ stick) softened

2 T granulated sugar

2/3 c chopped pecans

2 T mini chocolate chips (or mint chocolate, peanut butter, butterscotch, white chocolate…)

2 ¼ c all-purpose flower

2 tsp baking soda

1 tsp salt

1 c butter (2 sticks), softened

½ c granulated sugar

½ c packed brown sugar

2 tsp vanilla

4 eggs

¾ c buttermilk

1/3 cup Irish cream liqueur (yummy!))

1 3/4 c mini chocolate pieces (for chocolate topping- optional)

Preheat the oven to 350°F. Coat a 12-cup fluted tube (bundt) pan with the nonstick baking spray.
For the topping, in a small bowl combine the ¼ cup butter and 2 tablespoons granulated sugar until creamy. Stir in the nuts and 2 tablespoons chocolate chips. Spoon into the bottom of the prepared pan; place pan in refrigerator while you make the cake batter.

For the cake, in a bowl stir together the flour, baking soda, and salt. In a large mixing bowl beat the 1cup butter with an electric mixer until creamy. Add the ½ cup granulated sugar, brown sugar, and vanilla; beat for 1 minute. Add the eggs one at a time, beating for 30 seconds after each addition. Combine the buttermilk and Irish cream. With the mixer on low speed, add the flour and buttermilk mixtures alternately to the batter, mixing well after each addition. Stir in the 1¾ cups chocolate chips. Pour the batter into the prepared pan.
Bake about 50 minutes or until a wooden skewer inserted into the cake comes out clean. Immediately invert the cake onto a cooling rack and let cool completely, If desired, drizzle with Chocolate Topping (recipe below).
CHOCOLATE TOPPING: In a small saucepan combine 1c mini chocolate chips and 2 tsp shortening over low heat. Stir until melted.

NOTE: For best results, have all ingredients at room temperature.

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