Cinnamon Cookie Cake


Cinnamon Cookie Cake

The Cinnamon Cookie Cake  with its new taste, distinctive flavor, and ease in preparation

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    10 People


¼ cup of Goody Vegetable Shortening
1 Butterfinger (100g)
1 cup of Brown Sugar
½ cup of White Sugar
2 Eggs
1 tsp Vanilla
3 cups of All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
Dash of Salt
Cinnamon Sauce Ingredients:
1 Butterfinger (100g)
1 cup of Brown Sugar
2 Tbsps Cinnamon
White Sauce:
1 Velor Sweet Condensed Milk
7 pieces of Cream Cheese (120g)
2 medium-sized Cheesecake Pans, greased with Oil


1. Heat the oven at 180o

2.  Mix the margarine, butter, white and brown sugar at medium speed in the electric stand mixer for 7 minutes until the ingredients are well-mixed, and then add the eggs and vanilla; while continuing to stir at a medium speed for 10 minutes. Sift the flour with the baking powder, baking soda and salt, and then add them gradually to the mixture; stirring constantly for an additional 10 minutes until you obtain a thick incorporated mixture.

3.  Divide the mixture into two equal parts, and then place each part in the cheesecake pan. Roll out the cookie dough evenly with your hands.

4.  Mix the cinnamon sauce ingredients in the electric stand mixer at medium speed for 5 minutes until the mixture is incorporated. Divide them into two even parts, and then spread each part randomly over the top of the cookie pan. Place the two pans in the oven for 15 minutes until they are cooked and incorporated, then take them out and leave them to cool for 20 minutes.
Mix the white sauce ingredients in the electric stand mixer at high speed for 5 minutes.

5.  Place the first cookie layer in the serving dish, and then sprinkle the white sauce randomly using a decorating bag; afterwards, place the second cookie layer and sprinkle the white sauce randomly one more time and serve.