White Chocolate Macadamia Nut Cookie Cake recipe
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Ingredients
- ½ cup butter, softened 2 eggs 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 (18.25 ounce) package French vanilla cake mix 1 cup white chocolate chips 1 cup chopped macadamia nuts 1 (16 ounce) can vanilla frosting 1 (1 ounce) square white chocolate, melted 1 teaspoon vanilla extract 1 (8 ounce) carton frozen whipped topping, thawed ½ cup finely chopped white chocolate chips ½ cup finely chopped macadamia nuts
Nutrition Info
- 559.6 caloriescarbohydrate: 60.7 gcholesterol: 42.4 mgfat: 34.5 gfiber: 1.1 gprotein: 4.1 gsaturatedFat: 14.6 gservingSize: -sodium: 332.7 mgsugar: 47 gtransFat: : -unsaturatedFat: : -
Directions White Chocolate Macadamia Nut Cookie Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix butter, eggs, vegetable oil, and 1 teaspoon vanilla extract together in a bowl, stir in cake mix until mixture looks like cookie dough. Add 1 cup white chocolate chips and 1 cup macadamia nuts. Press dough evenly into the prepared baking dish.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely, at least 30 minutes.
Beat vanilla frosting in a bowl using an electric mixer until smooth and fluffy. Stir in melted white chocolate and 1 teaspoon vanilla extract. Fold whipped topping into frosting. Spread frosting onto cookie cake.
Garnish frosting layer with 1/2 cup white chocolate chips and 1/2 cup macadamia nuts. Store in the refrigerator.