Cookies And Cream Cake

Recipe by ciao4293
READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • FOR CAKE
  • 20
    chocolate sandwich style cookies (aka Oreo's)
  • 1
    (18 1/4 ounce) box white cake mix with pudding
  • 1
    cup water
  • 12
    cup vegetable oil
  • FOR FROSTING
  • 2
    cups heavy cream (whipping)
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DIRECTIONS

  • Process cookies in a food processor, and process until they are crumbs.
  • (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
  • Preheat oven to 350°.
  • Grease 2- 9 inch pans with shortening, and dust with flour.
  • Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
  • Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
  • Fold in 1 cup of the cookie crumbs.
  • Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
  • When cakes are done, cool in pans on racks for 10 minutes.
  • Then invert each cake onto a rack, turning right side-up to cool.
  • Cool completely.
  • Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
  • Gently fold in 1 cup of the cookie crumbs.
  • Chill until cake is completely cooled.
  • Here you can do either 2 or 4 layers.
  • For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
  • For 4 layers, use a serrated knife and slice each cake into 2 layers.
  • Frost between each layer, and top and sides of cakes.
  • Sprinkle remaining cookie crumbs on top of frosted cake.
  • Store cake in fridge, covered for up to 5 days.
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