This delightful cake is a combination of crumbly butter cookie layered with and coated in a chocolate with a texture that feels almost like carmel in your mouth. The butter cookie is a nice not-too-sweet flavor and it is easy to vary the sweetness of the whole cake by selecting the right kind of chocolate for your desired taste.
It is a lovely snack to enjoy with a cup of coffee or tea while reading a good book.
We will begin by making a batch of butter cookies dough, rolling and cutting the cookies to fit in a loaf pan, and then we create the chocolate filling/coating.
You will need:
Mixer or Bowl and a strong spoon
Ingredients will be discussed in the appropriate steps but are also pictured here.
Step 1: Mix the Butter Cookie Dough
I used the recipe from my 1950's Betty Crocker Cook Book:
1 cup butter (I used real butter not margarin)
1/2 cup sugar
3 tsp vanilla flavoring
3 cups flour
1/2 tsp baking powder
Mix the butter, sugar, and egg until mixed thoroughly. Add the vanilla. Stir in the flour and baking powder. Chill the dough before rolling.
Bake temp: 425 degrees for 5-7 mins or until delicately brown.