no, that's not a list of items, it is one single, solitary, satanic item. it's like the turducken of desserts. i saw it on cakespy and immediately started salivating. cakespy, in case you were wondering, is an evil genius. with a blog. evil geniuses are coming into their own in the 21st century, i guess.
anywho, i made two of these suckers and neither one of them lasted long enough to be photographed. so i'll just put cakespy's photos.
looks good, right? oh but wait, there's more...
it's a pie shell with cookie dough in it, then cake batter, then frosted. oh, mah, gaw. cakespy made her own crust and dough, then used boxed cake and frosting. but i went all pre-fab and changed the flavors a bit too. it easily lends itself to such customization.
so, the first one i made, the cake didn't get cooked because my mom took it out too early. she didn't do the toothpick test, but said it just looked done... well, it wasn't, and the center was just warm batter. but of course, that didn't stop us from eating it. it just put me on notice that while the top may look fairly brown, it's not done and it won't burn, so stick to the toothpick test.
alright, down to the nitty gritty. you will need, for one (pre-fab) cookie cake pie:
-1 pie crust
-1 roll of chocolate chip cookie dough
-1 box of yellow cake mix
-1 can of chocolate frosting.
-preheat the oven to 350 degrees.
-defrost your pie crust, put it in a pie tin if it isn't in one already (the frozen crusts are by the fruit and cool whip and come in a pie tin, but the refrigerated ones are by the cookie dough in the grocery store and are just rolled).
-dock the crust (poke the bottom with a fork a few times), just to be safe.
-put the cookie dough in the bottom of the pie crust, about an inch thick. i found it best to break it up into little pieces (think grape or peanut m&m size) and drop them in the crust, and then gently sort of spread/push them together. be careful not to tear the crust. there will be dough left over (about 1/2 to 1/4 of the roll).
-mix up the cake mix according to the directions. pour it in the crust, over the dough. leave a little room for the cake to rise. you'll probably only use about half of it, so use the rest to make a single layer 8" cake, or something.
-bake until it passes the toothpick test (until a toothpick stuck in the middle comes out clean). for me, that was about 40 to 50 minutes. i'd say start checking at about 30 minutes, then every 10 minutes thereafter. it might start looking a little burnt, but unless it's black it's not burnt.
-cool, then frost with about half of the frosting. more if you want (of course), but i used only half so i could use the rest for the 8" cake i had made with the rest of the batter.
YUMMY! some people say it's too sweet, but that doesn't stop them from eating it. but i would advise a tall glass of milk to wash it down.
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