As my six little ones were growing, their birthday celebrations would not have been complete without this delectable treat. Now they are grown, I am amazed how the tradition of Cookie Cake is strong and fierce! Thank you Rhonda, dear friend from Omaha days of the 8O's. She was always a wonderful inspiration to me when it came to good food. A WISE WORD: if you make the cake a day ahead, or at least the morning of the birthday, it will taste infinitely better because the cookies will soften up and melt in your mouth. Needs at least 6-8 hours refrigeration before serving.
Cookie Dough:
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup shortening
1, 1/2 teaspoons vanilla
1 egg
Cream sugars with butter and shortening. Add vanilla and egg and beat until smooth.
Then add:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. semi sweet chocolate chips
Mix well. Divide dough into four equal parts. Pat each portion into an ungreased 8" (or 9") round cake pan, leaving 1/2 inch space around edges, for spread and rise during baking.
Bake in preheated oven at 375 for 10-14 minutes. Cookies should be light golden brown. Remove from oven and leave cookies in pan for 10-15 minutes before inverting onto cooling rack.
Frosting:
8 oz carton whipped topping (cool whip)
1 can dark chocolate frosting ( reserve 1/3 cup)
Mix whipped topping and frosting together, minus the reserved portion. When cookie layers are completely cooled, apply layers of frosting and cookies in a stack. Decorate top and sides with the reserved chocolate .