Cookie dough-filled triple chocolate bundt cake
 
Prep time
Cook time
Total time
 
An experiment that combined two of my favorite recipes into one decadent bundt cake. You can stick with the chocolate chip cookie dough or switch it up with your favorite peanut butter cookie recipe.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cookie dough
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup mini semisweet chocolate chips
Cake
  • 1 box Betty Crocker Triple Chocolate Fudge cake mix
  • 1 large box instant devil’s food pudding mix
  • 1 cup sour cream
  • 1 cup canola oil
  • 4 eggs
  • ½ cup warm water
  • 2 cups mini semisweet chocolate chips
Glaze
  • ¾ cup semisweet chocolate chips
  • 3 T butter
  • 1 T light corn syrup
  • ¼ tsp vanilla extract
Instructions
Cookie dough
  1. Whisk together the flour, baking soda, and sea salt; set aside.
  2. Beat the butter and both sugars with an electric mixer until smooth. Add egg and vanilla and beat until smooth.
  3. Mix in the flour mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine.
  4. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Cake
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs and water. Beat on medium speed for two minutes. Stir in chocolate chips and pour ⅔ of the batter into a greased and floured bundt pan.
  3. Place frozen cookie dough balls about a ½ inch apart around the bundt pan and top with remaining cake batter.
  4. Bake for 50 to 60 minutes or until top springs back when lightly touched and toothpick inserted in the center comes out clean.
  5. Cool cake thoroughly in pan for a good hour and a half before turning over onto a serving platter. Top with chocolate glaze and sprinkle with chopped pecans and shredded coconut (optional).
Glaze
  1. Combine ingredients in a microwaveable bowl. Microwave on high for 30 to 45 seconds, stirring every 15 seconds, until completely melted. Do not overcook!
  2. Spread or pour warm glaze over top of cake and let drizzle down the sides.
Recipe by Half-Scratched at https://www.halfscratched.com/cookie-dough-triple-chocolate-bundt-cake/