Big Birthday Cookie Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 16-inch round pizza pan with cooking spray.
• Mix hot water and baking soda together in a small bowl; set aside.
• Cream margarine, brown sugar, and white sugar together. Add pudding mix, eggs, and baking soda mixture; mix until well combined. Slowly mix in flour until smooth. Blend in chocolate chips. Spread in the prepared pizza pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
• Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated - it will be quite thick. Add the chocolate chips and mix until evenly distributed.
• Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

Steps:

• Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.
• Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely.
• Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.
• Roll edges of frosting in confetti candy sprinkles. If desired, top each with a birthday candle.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda, and salt for cake in a large bowl. Add milk, oil, eggs, and vanilla; beat with an electric mixer on medium speed for 2 minutes. Stir in boiling water; batter will be thin. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Remove from the oven and cool for 10 minutes in the pans. Invert carefully onto wire racks and let cool completely, about 30 minutes.
• Prepare whipped cream by beating cream, sugar, and vanilla in a large mixing bowl on high speed until soft peaks form in the mixture. Stir in crushed cookies.
• Frost the cooled cake cake with whipped cream, adding some in between layers. Place cake on a paper-lined surface. Chill any unused whipped cream.
• Bring cream for glaze to a boil in a small saucepan over medium-low heat. Remove from the heat and add chocolate chips; stir until melted.
• Spread glaze over the cake, allowing some to flow down over the sides. Decorate the top of the cake with remaining crushed cookies. Pipe any remaining whipped cream on the top and around the edges of the cake.

Steps:

• Heat oven to 350°F. Line 12-inch pizza pan with foil with about 2 inches hanging over edge of pan. Grease foil with shortening for easiest pan removal or spray with cooking spray.
• In medium bowl, stir cookie mix, butter and egg until soft dough forms. Spread dough evenly in pan.
• Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 30 minutes.
• Remove foil from cookie; place on serving platter. Add food color to frosting as desired. To pipe, use decorating bag or resealable food-storage plastic bag with small corner cut off bag; decorate cookie as desired. Cut into wedges or squares to serve.