Halloween Cookie Bundt Cake
 
 
Recipe type: Dessert
Ingredients
For the Halloween Cookie Bundt Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 3 cups granulated sugars
  • 2 teaspoons double vanilla or sugar cookie baking emulsion
  • 6 large eggs, room temperature
  • 1 cup sour cream
  • 1 box place and bake cookies, baked and cooled
For the Halloween Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine salt
  • 4 to 6 cups powdered sugar
  • 1 to 3 tablespoons evaporated milk
  • orange food gel
  • green food gel
Instructions
To make the Halloween Cookie Bundt Cake:
  1. Preheat oven to 350 degrees F. Spray a bundt pan with baking spray, set aside.
  2. Sift the flour, baking powder, and salt, set aside.
  3. Cream the butter and sugar in a stand mixer fitted with a paddle attachment on medium speed scraping the sides and bottom of the bowl as needed, about 4 to 5 minutes. Beat in the baking emulsion.
  4. Add the eggs, on at a time, beating well after each addition. Scrape the bowl as needed.
  5. With the mixer on low, add the dry ingredients in 3 additions and the sour cream in two additions, beginning and ending with the dry ingredients, beating until just incorporated. Give the batter a few stirs by hand to ensure everything is mixed.
  6. Pour a 1-inch thick layer onto the bottom of the bundt pan. Stick the cookies into the batter, as close as possible to the next cookies. Pour the remaining batter in, spreading gently.
  7. Bake for 70 to 90 minutes. A toothpick (a long one to get to the center) inserted should come out with a few moist (not wet) crumbs.
  8. Cool in the pan for 10 to 20 minutes before invert it onto a wire rack to cool completely.
To make the Halloween Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until lump free, about 2 minutes. Scrape the sides and bottom of the bowl down and beat on medium-high for 1 minute.
  2. Add the vanilla and salt.
  3. With the mixer's speed on low, gradually add the powdered sugar and evaporated milk. Scrape the sides and bottom of the bowl as necessary. Raise the speed to medium and beat for a final 30 seconds.
  4. Dye ¾ of the frosting orange and ¼ of the batter green
To assemble the Halloween Cookie Bundt Cake:
  1. Use a round tip to pipe the orange frosting. Use a leaf tip to pipe the green frosting.
Notes
Bundt cake recipe adapted from Call Me PMC, Frosting by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/halloween-cookie-bundt-cake/