•  Melt ¼ cup of milk chocolate chips according to the instructions on the bag. Set aside.
  
• Preheat the oven to 350°F (176°C) and grease a 9-inch round cake pan with butter and cocoa powder. Line the bottom with parchment paper and grease that also.
  
•  In a medium bowl, whisk together the flour, baking soda and salt.
  
• In a large bowl, cream the butter and sugars until light and fluffy, and then cream in the instant pudding mix.
  
• Beat in the egg and yolk, making sure they are fully incorporated into the batter. Mix in the melted chocolate and vanilla extract.
• On low speed, mix in half of the flour mixture at a time, until just combined. Fold in the chocolate chips and spread the batter evenly in the prepared pan.
  
• Bake for 24 to 26 minutes. The middle should be soft but not doughy. Let the cake cool completely in the pan. The cake will firm up more as it cools.
• Once cool, carefully flip the cake out onto a cooling rack. (It will be upside down.) Then flip the cake right-side up onto a cake board or serving platter.

Decorating the Cookie Cake

• Make the salted caramel frosting while the cookie cake is cooling. Combine the butter, Crisco, brown sugar and heavy cream in a medium sauce pan over medium-low heat. Stir constantly until the sugar, butter and Crisco are completely dissolved and the mixture just begins to boil.
  
• Remove the pan from the heat and pour the mixture into a heatproof bowl. Let cool to room temperature, about an hour.
  
• Sift the powdered sugar and salt while the brown sugar mixture is cooling. Then slowly mix it into the brown sugar on low speed. Add half of the powdered sugar/salt, followed by 1 tablespoon of milk and the vanilla. And the remaining sugar/salt and mix on high speed until light and fluffy. Mix in more milk if necessary, but ½ tsp at a time.
• Mix in pink food dye to desired color.
  
• Use Wilton tip 4B to pipe the border and top with Sprinkle Pop’s “Basic Witch” sprinkles or your favorite sprinkle mix. Store in an airtight container and enjoy!