Pink Velvet Cookie Cake

PEANUT BUTTERBlondies-2

Show of hands, who else loves the color pink?! It is probably no suprise that I absolutely adore the color. Basically, if it comes in pink I’ll take it. Not convinced? In my fashion school color theory class, I actually wrote a paper about my devotion to the feminine color. Needless to say, When I saw this pink velvet cake mix at the grocery store I was beyond estatic. I instantly put it in my shopping cart without a second thought.

After that, the hard part came: what was I going make with it? It really couldn’t be just anything. It had to be something really special. It’s a pink cake mix afterall!

Whenever I’m stumped I always think back to some of my old recipes. One of my all time favorite recipes is my cookie cake from the blog. I paired it with my all time favorite buttercream icing (you will seriously never need another icing recipe, thanks to one unique ingredient). Together, these two are showstopping. You will definitely want to serve this as your birthday cake, from now on!

 

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-117

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Line and spray a springform pan with a parchment circle and nonstick cooking spray. Preheat oven to 350 degrees

 

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Cream butter and sugars together.

 

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Beat in the egg and almond extract. Beat until fluffy.

 

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Gradually add cake mix and corn starch

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Slowly add in the cake mix and corn starch. Mix until just combined. Stir in the sprinkles and chocolate chips. Form dough into a disc and wrap with plastic wrap. Freeze for 20 min (until firm).

 

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Preheat oven to 350 degrees. Press evenly into the springform pan and bake for 22-25 min.

 

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Let cool before removing from pan.

 

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Meanwhile prepare frosting by beating the butter until fluffy.

 

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Add powdered sugar one cup at a time.

 

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Add pudding and coffee creamer

 

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Pipe onto cake ans top with sprinkes and icing decorations (if desired)

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