Originally Posted by raquel1
Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!
Oh my gosh,
slap me now!!!! That sounds so good...I've got to try it! Ok, one part I'm confused on....
"or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...)"
I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!!