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"This cake is a showstopper and tastes as good as it looks," says Renee Zimmer of Gig Harbor, Washington. "It's a quicker version of a favorite scratch cake. Using a boxed mix saves time when my schedule is hectic," she adds.
Originally published as Chocolate Cookie Cake in Quick Cooking July/August 2004, p44
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Reviewed on Sep. 28, 2011 by tea-talk
Took this to work today and all my co-workers raved about it! (I think my boyfriend will be disappointed that there aren't any leftovers!) I didn't follow the frosting recipe, but rather just mixed 3 oz. of cream cheese into a tub of cool whip and added about a tablespoon of powdered sugar. Still turned out great! Also, instead of putting whole cookies on the top like the picture showed, I crumbled up some cookies and dusted the top - looked very pretty! Will definitely be making this one again! :)
Reviewed on Aug. 08, 2011 by C.Diane
This was a big hit at my bible study class. I've even shared it with other ladies that ask for the receipe.Thanks Taste of Home
This was a big hit at my bible study class. I've even shared it with other ladies that ask for the receipe.
Thanks Taste of Home
Reviewed on Aug. 11, 2010 by AngieMM
My family couldn't wait for the cake to cool before eating it. It was so delicious. The frosting turned out light and fluffy - one of the best parts. Will make it again very soon.
Reviewed on Feb. 11, 2010 by coppertop97
Would Cool Whip work?
Reviewed on Sep. 19, 2009 by teeresa
I made this cake. The icing would not get stiff it just turn watery. What can I do to fix this or is there another icing that would go good with this cake
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