- Cake:
- 1/2 cup butter, softened
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 (18.25 ounce) package French vanilla cake mix
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
- Frosting:
- 1 (16 ounce) can vanilla frosting
- 1 (1 ounce) square white chocolate, melted
- 1 teaspoon vanilla extract
- 1 (8 ounce) carton frozen whipped topping, thawed
- Garnish:
- 1/2 cup finely chopped white chocolate chips
- 1/2 cup finely chopped macadamia nuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix butter, eggs, vegetable oil, and 1 teaspoon vanilla extract together in a bowl; stir in cake mix until mixture looks like cookie dough. Add 1 cup white chocolate chips and 1 cup macadamia nuts. Press dough evenly into the prepared baking dish.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely, at least 30 minutes.
- Beat vanilla frosting in a bowl using an electric mixer until smooth and fluffy. Stir in melted white chocolate and 1 teaspoon vanilla extract. Fold whipped topping into frosting. Spread frosting onto cookie cake.
- Garnish frosting layer with 1/2 cup white chocolate chips and 1/2 cup macadamia nuts. Store in the refrigerator.