Ingredients
Chocolate Cake:
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough:
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat treated)
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
Additional:
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips for decorating
- Chocolate sauce, if desired
Instructions
Chocolate Cake:
Preheat the oven to 300°F. Mix all dry ingredients in a large bowl.
Blend in the egg, buttermilk, oil, and vanilla until smooth. Gradually add boiling water.
Pour the batter into two 8-inch pans and bake for 25-30 minutes. Allow to cool and level the tops.
Eggless Cookie Dough:
Cream together butter and sugar until smooth. Mix in vanilla, then gradually add flour and milk until well combined. Stir in the chocolate chips.
Form the dough into small balls and chill in the refrigerator.
Ice Cream:
Blend cream cheese, brown sugar, milk, and vanilla until smooth.
Gently fold in Cool Whip and chocolate chips. Incorporate the chilled cookie dough balls.
Assembly:
Line a springform pan with parchment paper.
Layer the cake and ice cream mixture alternately, freezing each layer before adding the next.
Once assembled, freeze the cake until firm.
Decorate with Cool Whip, extra chocolate chips, and drizzle with chocolate sauce before serving.
Enjoy!
