Alexanders Cookie Cake Recipes

Steps:

• Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.
• Spread batter into the prepared cake pan.
• Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.
• Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.
• Spread buttercream onto cookie cake.

Steps:

• Generously grease inside and top edges of a 15 cup capacity bundt pan with softened butter Melt chopped chocolate bars and cook around body temperature Melt butter and cool about 15 minutes While chocolate and butter are cooling sift together flour, baking soda and salt Preheat oven to 325 degrees In the bowl of an electric mixer, mix cooled butter an sugar with the paddle attachment on medium speed, 1 minute Add eggs one at a time beating 10 seconds after each addition Add chocolate syrup mixing well Reduce speed to low and add flour mixture along with the buttermilk Mix well about 30 seconds Do not overbeat Add vanilla and melted chocolate bars, mixing well Turn off the mixer and scrape down the sides of the bowl. Finish combining the batter by hand by folding with a large spatula Pour into the prepared pan and transfer to a sheet pan to catch any drips Bake for one hour and 20 minutes or untiol cake reaches an internal temperature of 195 degrees on an instant read thermometer Remove from oben When cool enough to touch gently push down toward the cake any edges of cake that remain at the top of the pan Cool completely preferably overnight Cake will fall in slightly on itself To release the cake place the pan in a 250 degree oven for several minutes Remove from the oven and place a large plate or cutting board over the cake and flip the cake over releasing from the pan Cut desired number of slices Serve warm cake topped with warm hot fudge sauce and a scoop of vanilla ice cream