Pillsbury Bake-Off Countdown: Decadent Chocolate Chip Cake

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Listen, I eat gluten. But if something is well made and happens to be devoid of the stuff, I'm not going to turn away a slice or ten. This recipe, courtesy of April Timboe of Siloam Springs, Arkansas starts with gluten-free chocolate chip cookie dough, which is then doctored to make a dense, decadent chocolate chip cake. If you are gluten-free, this is a very good thing. It's very good even if you're not!

Decadent chocolate chip cake

  • Prep Time: 20 Min
  • Total Time: 2 Hr 5 Min
  • Makes: 12 servings


  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 1/4 teaspoons Vanilla Extract
  • 1/4 cup semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1 1/2 teaspoons powdered sugar


  1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line bottom of 9-inch round cake pan (dark pan not recommended) with parchment paper; lightly spray bottom and side of pan with no-stick Cooking Spray.
  2. Meanwhile, in large bowl, beat eggs, granulated sugar and 1 teaspoon of the vanilla with electric mixer on medium-high speed about 2 minutes or until pale yellow and doubled in volume. Break up cookie dough, add to egg mixture; beat 1 minute, scraping bowl occasionally, until well blended. Pour into pan; cover loosely with Reynolds Wrap® Aluminum Foil. Bake 15 minutes. Remove foil.
  3. Bake 23 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 30 minutes; run knife around side of pan to loosen cake. Remove from pan to serving plate.
  4. In small microwavable bowl, microwave chocolate chips and 1/4 cup of the whipping cream uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth. Pour and spread evenly over top of cake. Refrigerate about 30 minutes or until chocolate is set.
  5. In large bowl, beat remaining 1/2 cup whipping cream, remaining 1/4 teaspoon vanilla and the powdered sugar with electric mixer on high speed until soft peaks form. Serve cake with whipped cream.