Chocolate Chip Cookie Cake

Ingredients

2 boxes Edmonds Vanilla Cupcakes (2 x 410g)

Cake

120g butter, softened (or Olivani Spread)
4 eggs (size 6)
1 cup milk (250ml)
175g chocolate chip cookies, roughly crushed
2/3 cup small chocolate chips (133g)

To Decorate

2 1/2 cups icing sugar (375g)
160g butter, softened (or Olivani Spread)
1/4 cup milk (60ml)
1 tsp vanilla essence
50g chocolate chip cookies, crushed to fine crumbs
12 mini chocolate chip cookies, whole

Instructions

Cake
Preheat oven to 180ºC conventional / 160ºC fan bake. Grease 3 x 20cm round cake tins and line with baking paper.

Place vanilla cupcake mix (two packets, one from each box), butter, eggs and milk in a large mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl occasionally.

Fold in crushed cookies and chocolate chips.

Divide mixture evenly between prepared tins. Bake for 25 minutes, until cakes spring back when lightly pressed and a skewer inserted into the centre comes out clean.

Leave to cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.

To Decorate
Sift icing mix (two packets, one from each box) and icing sugar into a medium-large mixing bowl. Add butter, milk and vanilla. Beat with an electric mixer on low for 30 seconds to combine. Increase speed to high and beat for 3 minutes, scraping down the sides of the bowl occasionally.

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