Black & White Cookie Cake

What is the one way that you can improve a black and white cookie? Stack three of them on top of each other, smother them in black and white icing, and call it a cake!


Black and white cookies already have the texture of a cake, unlike many traditional cookies

they are light and fluffy and taste similar to a yellow cake.


The first black and white cookies can be traced to a bakery in New York City with the recipe dating all the way back to 1902. Since then, these delicious cookies have become synonymous with Jewish delis from New York to Los Angeles!


I hope you enjoy this new twist on the classic black and white cookie!

Cookies

1 Cup Butter

1 ¾ cup Sugar

4 eggs

1 cup Milk

½ teaspoon Vanilla

½ teaspoon lemon extract

4 ½ cups All Purpose Flour

1 teaspoon Baking Soda

½ teaspoon Salt


Frosting

4 cups Powdered Sugar

⅓ cup boiling water (may need to add more depending on consistency of frosting)

⅓ cup semisweet or dark chocolate chips


Preheat the oven to 375 degrees.


Spray three 6-inch cake rounds with cooking spray and line with parchment paper. Set aside.


Beat together the butter and sugar in a large mixing bowl until fluffy. Add the eggs one at a time, beating after each. Add milk, vanilla, and lemon extract. Mix until smooth. (My mixture looked like it had split here and I got very worried but it came together nicely in the next step.)


In a medium bowl, combine all purpose flour with baking soda and salt. Add the dry ingredients to the wet in 4 batches.


Spoon the batter into each cake pan. Using an offset spatula, spread the batter evenly so that it has a flat top and is the same thickness all around.


Bake for 25-28 minutes. Remove from the cake pans and let cool completely on a wire cooling rack.


Once the cakes have completely cooled, it is time to make the icing and assemble your cake!


Place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable.


Remove half of the frosting to a double boiler set over, but not touching, simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.


Place one cake layer on a cake stand and spread vanilla frosting over the top. Let set for about 5 minutes and then place the next cake layer on top. Spread a layer of chocolate on top. Let set for about 5 minutes and place the final cake layer on top.


Take the remaining white icing and pour over the top of the cake to cover the whole thing. Allow the icing to drip down onto the sides. Let harden for about 10 minutes. Once the white icing is hardened, spread the chocolate icing on one side of the top to create the iconic black and white cookie look!




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