sugar cookie between cake layers - Page 14

Hahaha macsmom... you must use icing-making as therapy like my mom did!

I don't know if it's as much therapy as it is that I hate having to make so many different things for one cake! "Take THAT you extra ingredient!"

HAHAHAHAHA!!! I hear ya!!

I have a question for all you great minds would it work to make a "cookie" crust similar to a graham cracker crust of a pie to use between the layers? you know graham crackers, butter and sugar baked for 8 minutes.

I was thinking of making a key lime cake adding a layer of lime curd a layer of the graham cracker crust and then a layer of either bettercreme or lime smbc. Am I crazy? Will the crust fall apart?

Thanks in advance for any wisdom you offer!

I think it would work - at least enough to give the impression you're going for with the key lime. Just bake a very thin cookie, which would require a very small of amount dough squished into the pan because it will rise.

I think that it will work just fine! That sounds sooo good! I will have to make it for my family. My grandparents lived in the keys most of their lives and grew key limes and are very into key lime pie. I bet they would love a cake like that!

What about a Chocolate Chai Cookie filling with cream cheese frosting and chocolate cake

Hmmm... I'd have to taste it to really know if it was good, so why don't you go ahead and make one and drop it by? I'll get back to you as soon as I consume the whole thing in one sitting!!

Ohhhh my gosh, I'm SO gonna hafta try this!!!!

I added chai liquid conentrated tea to my pumpkin cake and it was great! I wonder how adding it to a sugar cookie filing would work.

Ok Girls, you ready for this I made this

1/2 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
1/2 cup Butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup Sour Cream
1 1/2 cups all-purpose flour
3 tablespoons instant chai tea latte mix*
1 teaspoon baking soda
1/2 teaspoon salt


Glaze Ingredients:

1 cup powdered sugar
1 tablespoon Butter, softened
1 tablespoon instant chai tea latte mix*
1/2 teaspoon vanilla
4 to 5 teaspoons milk

Heat oven to 350°F. Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside. Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.

Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.

Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.

Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.

And let me tell you, YUMMMMMMMMMM, I am trying to figure out how to make that a cookie..ha ha ha ha ha... it says its a bread, but it tastes like a cake....


[quote]Hmmm... I'd have to taste it to really know if it was good, so why don't you go ahead and make one and drop it by? I'll get back to you as soon as I consume the whole thing in one sitting!!