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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Tollhouse Cookie Bundt Cake

If you love chocolate chip cookies, you'll adore this cake. Chopped Tollhouse cookies create a unique streusel layer in the cake center and on top. Top with melted chocolate (milk chocolate, semi-sweet, and white chocolate if you please).This is the cake to bring to the office Fridays, pot lucks or your book club. Homemade chocolate chip cookies are best for this cake but store bought are absolutely fine.


30 chocolate chip or Tollhouse cookies, coarsely chopped, approximately
1 3/4 cups milk
1 tablespoon fresh lemon juice
1 cup unsalted butter, softened
1 cup white sugar
1 1/2 cups golden or dark brown sugar, packed
6 eggs
1 tablespoon pure vanilla
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
4 cups all-purpose flour

1/2 cup each, chopped milk, white chocolate, semi-sweet chocolate

Preheat the oven to 350 F.

Line a baking sheet with parchment paper. Very generously spray a 10 inch angel food cake pan or a 12 cup Bundt cake pan with non-stick cooking spray and place on prepared baking sheet until required. 

Coarsely chop the cookies and set aside. Put the lemon juice in a 2- cup Pyrex measuring cup and add the milk. Allow to stand and curdle, about 2 minutes.

In a mixing bowl, using the paddle attachment, cream the butter and sugar together on medium speed until well blended. Add eggs, two at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to the bottom. Add in vanilla, and milk and lemon juice mixture and blend well.

Fold in salt, baking powder, baking soda, and flour and blend until batter is smooth, about 2-4 minutes.

Pour 2/3's of the batter into the pan. Sprinkle 2/3's of the chopped cookies over this. Top with remaining batter and top batter, evenly, with remaining cookies.

Place pan on baking sheet. Bake until it seems firm to the touch, 55-65 minutes.

Cool ten minutes in the pan before turning out on to a serving plate and right side upping again.

Drizzle the different melted chocolates of the top of cake with a fork and let glaze set.

Serves 12-16

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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