Description

A decadent layered dessert featuring moist chocolate cake, creamy cookie dough–studded ice cream, and a topping of edible cookie dough—perfect for parties, birthdays, or any sweet tooth moment.

Ingredients

Chocolate Cake:

1 cup flour

1 cup sugar

⅓ cup Hershey’s Special Dark cocoa powder

1 tsp baking soda

1 large egg

½ cup buttermilk

½ cup vegetable oil

¾ tsp vanilla extract

½ cup boiling water

Eggless Cookie Dough:

6 Tbsp butter

½ cup brown sugar

1 tsp vanilla extract

1 cup heat-treated flour

1–2 tsp milk

½ cup mini chocolate chips

Ice Cream:

8 oz cream cheese, softened

½ cup brown sugar

⅛ cup milk

2 tsp vanilla extract

8 oz Cool Whip (or homemade whipped cream)

½ cup mini chocolate chips

Additional:

4–8 oz Cool Whip for icing

Extra mini chocolate chips

Optional: chocolate sauce (e.g. Smucker’s)

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Instructions

Preheat oven to 300°F (150°C).
Whisk dry ingredients in a bowl.
Add egg, buttermilk, oil; blend until smooth.
Stir vanilla into boiling water, then mix in.
Pour into two 8-inch pans and bake for 25–30 minutes. Cool fully.
Cream butter and brown sugar for eggless cookie dough; mix in vanilla.
Add flour, milk (until thick dough), then chocolate chips.
Form ½–¾-inch balls; chill until firm.
Beat cream cheese and sugar until smooth for the ice cream layer.
Mix in milk and vanilla.
Fold in Cool Whip, chocolate chips, and most cookie dough balls.
In one pan, layer chocolate cake, then ice cream mixture.
Top with remaining cookie dough and smooth over Cool Whip.
Decorate with extra chips and cookie dough.
Freeze until solid (at least 6 hours or overnight).

Notes

Store in an airtight container in the freezer for up to 1 week.
For serving, let stand at room temperature 5–10 minutes for easier slicing—run a sharp knife under hot water before slicing for clean edges.
A 9-inch springform pan is ideal for easy removal without ruining layers.
Ice cream can be store-bought or homemade. If using store-bought, soften it slightly before folding in cookie dough.
Heat-treat the flour for cookie dough to eliminate bacteria by baking it at 350°F for 5–10 minutes.
For clean slices, make sure the cake is fully frozen, and dip your knife in hot water between cuts.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Freezing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg