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Chanukah Gelt Cookie Cake

Hanukkah Gelt Cookie Cake

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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Servings

Ingredients

  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter or margarine, room temperature
  • ¾ cup packed brown sugar
  • ¼ cup white sugar
  • 1 3.4 oz. package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • Chocolate gelt
  • Frosting store-bought or homemade
  • Sprinkles

Instructions

  • Preheat oven to 350°F degrees. 
  • Grease a 9-inch round cake pan with cooking spray.
  • In a medium bowl, whisk together the flour and baking soda. Set aside.
  • In a large bowl, beat the butter, brown sugar, and white sugar with an electric hand mixer until creamy and smooth, about 1 minute. Add the instant pudding mix and beat until combined.
  • Add the eggs and vanilla, and beat until combined. Finally, add the flour mixture and beat until combined and a uniform batter forms. Stir or beat in the chocolate chips.
  • Pour the batter into the greased cake pan and spread evenly around pan.
  • Bake for 30-35 minutes, or until the edges are golden brown and the middle is firm. A toothpick should come out clean or with a few crumbs, but no batter. You may need to loosely cover the cake with foil for the last 15 minutes if the edges are getting too dark.
  • While the cookie cake is still warm from the oven, arrange the gelt on top. Let cool completely on a wire rack before frosting.
  • To frost, fit a disposable frosting bag with a frosting tip (I used the Milton 1M tip). Fill your bag with store-bought frosting or your favorite homemade frosting and pipe onto the cookie cake. Add sprinkles. Enjoy!