Recipe: Chocolate Chip Cookie Ice Cream Sandwich Cake with Chocolate Sauce (freeze ahead)

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH CAKE
"Serve up a slice of your favorite ice cream, layered between two giant chocolate chip cookies and drizzled with chocolate sauce."



FOR THE CHOCOLATE CHIP COOKIES:
3/4 cup butter OR margarine, softened
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons Karo Light or Dark Corn Syrup
1 egg
1 teaspoon Spice Islands Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 tablespoons Argo Corn Starch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups semi-sweet chocolate chips
FOR THE CAKE:
1 quart to 1/2 gallon favorite ice cream
Rich Chocolate Sauce (recipe follows)
Miniature chocolate chips (optional, for garnish)

Preheat oven to 325 degrees F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal.

Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well.

Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips.

Divide dough evenly between the two prepared cake pans, spreading to cover bottoms of pans.

Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks.

TO ASSEMBLE CAKE:
Line a 9-inch springform pan generously with plastic wrap. (Let plastic wrap overhang edge of pan so that you can wrap cake when it is assembled.) Remove ice cream from freezer 5 to 10 minutes before ready to assemble cake.

Remove one cookie from pan and place, top side down, in lined springform pan. Spread ice cream to desired thickness on top of cookie. (Use as much or as little ice cream as you like.) Place second cookie on top of ice cream, top side up. Wrap plastic wrap over top of cookie cake. Freeze for 2 hours or until ready to serve.

TO SERVE:
Prepare Rich Chocolate Sauce. Drizzle over each slice of cake just before serving. If desired, roll edge of cake in miniature chocolate chips.

RICH CHOCOLATE SAUCE

2/3 cup (4 ounces) semi-sweet chocolate chips
1-1/2 tablespoons butter
1/2 teaspoon Spice Islands Pure Vanilla Extract
2/3 cup heavy (whipping) cream
3 tablespoons Karo Light Corn Syrup

Place chocolate, butter and vanilla in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan. Remove from heat; pour over chocolate, butter and vanilla. Cover; let stand several minutes or until mixture can be whisked smooth and chocolate has melted completely. Cool until mixture is slightly thickened.

Makes 16 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.