Fall has landed and with it come some delicious recipes that have certain elements that can only be found this time of year. One of my favorite candies browning up was candy corn. Almost pure sugar, those little nuggets were gold. When I stumbled over this recipe on Life, Love, & Sugar, I knew it would be perfect to share with all of you.
Ingredients
Chocolate Cookie Cake
3/4 cup salted butter, room temperature
1/2 cup brown sugar, lightly packed
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 - 3/4 cup chocolate chunks or chips
1/2 - 3/4 cup candy corn
Chocolate Icing
1/2 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup cocoa
2 Tablespoons water or milk
Preheat oven to 350 degrees and line a 9 inch cake pan with parchment paper. Spray the sides of the pan with non-stick cooking spray.
Cream butter and sugars together until fluffy.
Mix in egg and vanilla.
Mix in flour, cocoa, and baking soda. Add chocolate chunks or chips and candy corn and mix well.
Spread into pan evenly. Bake for 20 to 25 minutes. The center may still be a little undercooked, but it will continue to cook while cooling. Cool completely in pan before removing.
For chocolate icing, beat butter until smooth. Add cocoa, vanilla, and 1 cup powdered sugar. Mix until smooth then add 1-2 Tablespoons of water and the other cup of powdered sugar. Mix until desired consistency is achieved.
Once cookie is completely cooled, remove from pan and ice as you like. Cut into slices and enjoy!
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