MAGNOLIA COOKIE CAKE
Buddies, Monday! It is the beginning of the day and my birthday that I am finally sharing my cake. Bear in mind that cookie recipe weekly, I shared? The Copycat Magnolia Cookie, motivated by the chocolate and peanut butter chip cookie in the Silos Bakery? So a lot of you have whipped up this.
This cake is located off my Oatmeal Chocolate Chip, but also the Magnolia Cookie. The cake layers are. They are sturdy and chewy like a cookie cutter... although not a cookie cutter
This frosting is loved by me I only eat it! It is so creamy and smooth, and the sum of peanut butter is ideal. Obviously, I add a small whipping cream to lighten the feel .
Magnolia Cookie Cake
Chocolate chip cake layers with peanut butter frosting.
18 PEOPLE
Ingredients
FOR THE CAKE
- 2 1/2 cups water
- 2 1/2 cups uncooked rolled oats
- 1 cup butter
- Sugar granulated
- 2 tsp vanilla
- 1 tsp kosher salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 cup miniature chocolate chips
PEANUT BUTTER FROSTING
- Sugar sifted and quantified
- 1 tbsp pure vanilla extract
- 3 tablespoons heavy cream
- Pinch of salt
Directions
FOR THE CAKE
Put aside.
- Cover the kettle and allow the oats to boil for 20 minutes, until of the water is consumed.
- In a medium sized mixing bowl, combine flour, salt, cinnamon, and the baking soda. Whisk together. Put aside.
- Beat the sugar and butter together on medium speed for 2 minutes until fluffy and light. Add the vanilla and the eggs and blend until blended, scraping the sides of the bowl.
- Turn the mixer to low and include from the chilled cooked the flour mixture as well as oats, mixing until blended.
- Toss the chocolate chips in a tbsp of flour then stir into the batter, then together with the remaining 1/2 cup oats.
- Permit the cake to cool in the pans for approximately 5 minutes then invert onto wire racks to cool. Degree the cakes.
- Wrap each layer in plastic wrap if you are not utilizing the cake layers away. You can suspend them up to a week or two up to per month in the event that you wrap them.
FOR THE FROSTING
- From the bowl of electric mixer combine the butter and peanut butter.
- With the mixer at low speed, slowly add the sugar, followed by the salt, vanilla and heavy cream.
- Turn mixer to medium-high and conquer on the frosting for approximately 4 to 5 minutes.
ASSEMBLY
- Put your initial of those 3 cake layers onto the plank up.
- Get eye level with all the cake to be certain that the coating of frosting is used.
- Repeat step 2 to the cake layer and coating of frosting. For the last cake layer, put it top down, and so the right side side of the cake (the bottom) is facing upward.
- Chill the cake for 10 minutes to place the coat and then lock at the crumbs.
- Frost the cake with the remaining frosting When the coat is put.