[donotprint]Where to start, where to start? Okay, first of all, this week was the teenager’s 17th birthday. Which means she can now drive. Which means the keys to our little white pick-up truck used to look like this:
and now they look like this:
So this called for not your ordinary birthday cake for herself and the horde of hungry teenagers that were coming over to help celebrate her new ability to say “Mom, can I borrow the car?” Luckily it was also MY birthday last week, and my awesome friends showered me with treats they knew I would make great use of in the kitchen. For example, that gorgeous pink glass cake stand in the first picture on top is from my friends B&B. I love love love it. My friend S gave me not one but TWO of these gorgeous aprons from one of my favorite, favorite stores, Anthrolopogie…
So that went on right away, because Triple Threat Cake is full of opportunities to spill stuff on oneself. Then I got out this gorgeous pie plate from my guest-blogging, expert pie-making friend E – isn’t it just beautiful?
And with that I was all set to tackle this dessert. Now credit where credit is due: I found this recipe on CakeSpy, which is an awesome site for anything remotely related to cake. I bookmarked it ages ago waiting for the right event, because this is not something you can make for your casual weekday dessert. You’ll see why in a minute. First, line your own beautiful deep dish pie plate with pie crust.
Now full disclosure, I did not make many of the components of this recipe from scratch, because if I HAD, I would still be in the kitchen making it. So that is a Pillsbury pie crust you see there, and I’m not ashamed to admit it. I DID then make a batch of chocolate chip cookie dough from scratch (follow the recipe on the back of the Nestle chocolate chip package and you can’t go wrong), and I pressed about half the cookie dough into the bottom of the pie crust, like so:
Pop the rest of the cookie dough in the fridge for use at another time. Next, mix up a batch of packaged cake mix. I went for broke and used Pillsbury Funfetti cake mix. Pour it on top of the cookie dough until your pie plate is almost full. You’ll have leftover batter, which I made into little mini cupcakes. This recipe is the gift that keeps on giving.
The whole thing gets popped into a preheated 350 degree oven. Here’s my oven, which I am showing you so that you can see ANOTHER of my awesome holiday gifts, this one from my friend K, who knows how much I truly do love my dog.
Let it cool until it is really totally cool, and then frost with the frosting of your choice. And since you have come this far, go to town with the sprinkles. When all is said and done, here’s what it looks like.
Triple threat cake…just perfect for a million or so hungry teenagers! And what a great way to try out some of those great gifts from my peeps. And I haven’t even GOTTEN to all of them…wait until you see my gorgeous olive oil carafe from my Italian friend, my La Crueset single serving crocks from my amazing assistant, and the adorable cookie cutters from my Friend/Photography Zen Master B….and my mom and dad actually gave me BACON. Yes they did. Don’t you just love birthdays???[/donotprint]
- One unbaked piecrust
- One batch of your favorite chocolate chip cookie dough
- One batch of your favorite prepared cake mix
- One batch of your favorite prepared frosting
- 1. Preheat oven to 350 and spray deep dish pie plate with cooking spray.
- 2. Lay unbaked pie crust in pie plate.
- 3. Press enough cookie dough into bottom of pie crust to fully cover bottom but not sides. It should be about ½ to ¾ inch deep. You will have leftover cookie dough (hurray!)
- 4. Prepare cake mix according to box directions and pour over cookie dough until pie plate is almost full. You will have leftover cake mix (make cupcakes!)
- 5. Bake for about 45-55 minutes, or until toothpick inserted into center comes out clean.
- 6. Cool completely and frost the top. Add sprinkles, candles, sparklers and/or whatever else the occasion calls for.
Recipe adapted from CakeSpy