Cookie Dough Layered Box Cake Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C).
• Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
• Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
• Unclasp the pan and freeze the cookie dough disk.
• Re-clasp the pan, then spray the bottom with cooking spray.
• Pour in the brownie batter.
• Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
• Bake for 35 minutes, then cool for about 5 minutes.
• Reduce the oven temperature to 300°F (150°C).
• In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
• While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
• Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
• Pour the cheesecake batter on top of the cookies and spread evenly across the top.
• Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
• Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
• Tuck in any edges, then bake for 20 minutes.
• Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
• Enjoy!

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the frosting onto each cupcake, then top with chocolate chips.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
• Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
• Cool, slice, then serve.
• Enjoy!

Steps:

• Preheat the oven to 325°F (170°C).
• Make the cakes: In a large bowl, prepare the cake batter according to the package instructions.
• Pour 4¾ cups (550 G) of the cake batter into a medium bowl and whisk in the cocoa powder. Set aside.
• Pour 1¼ cups (140 G) of the cake batter into a separate medium bowl and whisk the in strawberry gelatin powder. Set aside.
• Gather a 6-inch (15 cm), 8-inch (20 cm), and 10-inch (25 cm) round aluminum cake pan. Line with parchment paper and grease with nonstick spray.
• Pour the strawberry batter into the 6-inch pan, the vanilla batter into the 8-inch (20 cm) pan, and the chocolate batter into the 10-inch (25 cm) pan. Tap the pans lightly on the counter to smooth the surface and release any air bubbles.
• Bake the cakes, rotating after about 15 minutes. The strawberry cake should take about 25 minutes, the vanilla about 35 minutes, and the chocolate about 40 minutes. For each cake, the top should spring back when lightly touched and a cake tester inserted in the center should come out clean. Let the cakes to cool in the pans on a wire rack. After 10-15 minutes of cooling, remove the cakes from the pans and let cool completely.
• Make the frosting: In a large bowl, cream the butter with an electric hand mixer for about 30 seconds, until fluffy and smooth. Add the powdered sugar, 1 cup (110 G) at a time, beating on low speed to incorporate. Add the milk and beat to combine.
• Assemble the cake: Slice the strawberry cake into 2 even layers with a serrated knife. Separate the layers and spread about ⅓ cup (40 G) frosting over the bottom layer. Sprinkle half of the pink sprinkles and freeze-dried strawberries evenly over the frosting. Place the top cake layer over the candies and gently press down. Repeat with the vanilla cake, filling with half of the white chocolate chips and white sprinkles, and chocolate cake, filling with half of the chocolate chips and chocolate sprinkles.
• Frost each cake flavor with a thin coat of frosting, then transfer to the refrigerator immediately after frosting to chill and harden slightly, about 15 minutes.
• Spread about 1 tablespoon of frosting in the center of a cake stand. Place the chocolate cake in the center of the stand, then gently placing the vanilla cake on top, then the strawberry cake of top of that. Carefully spread more frosting over the top and sides of each layer of cake (this does not need to look extremely neat, as the wafer cookies will cover everything).
• Starting with the bottom chocolate layer, carefully arrange the chocolate wafer cookies vertically around the sides, packing them close together, until the entire perimeter of the cake is covered. Repeat with the vanilla cake and wafer cookies, then with the strawberry cake and wafer cookies.
• Carefully spread remaining half of the pink sprinkles and freeze-dried strawberries over the top of the strawberry cake, covering the frosting. Add remaining half of the white chocolate chips and white sprinkles to the ledge of the vanilla cake, then remaining half of the chocolate chips and chocolate sprinkles to the edge of the chocolate cake.
• Slice and serve.
• Enjoy!