Cookies And Cream Cake
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photo by appleydapply
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![photo by Chris from Kansas](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/58/22/3/pic254B0p.jpg)
![photo by Chris from Kansas](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/58/22/3/picz6HEEb.jpg)
![photo by ciao4293](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/58/22/3/pic9wgWe5.jpg)
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
16
ingredients
-
FOR CAKE
- 20 chocolate sandwich style cookies (aka Oreo's)
- 1 (18 1/4 ounce) box white cake mix with pudding
- 1 cup water
- 1⁄2 cup vegetable oil
- 3 eggs
-
FOR FROSTING
- 2 cups heavy cream (whipping)
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.
Questions & Replies
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Reviews
-
My hand-written notes in my Cake Mix Doctor book say this cake is ugly but delicious. It looks like it has dirt stirred into it. :) But my kids clamor for me to make it. I have made it as a cake, and also as cupcakes for taking to a party. (just halve the amount of whipped cream if you are making cupcakes).
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This cake was good. I gave it 4 stars, but my husband gives it 5. The icing is indeed not sweet... but it's a good thing because it mixes well with the sweetness of the cake. I did add a tablespoon of powdered sugar to the heavy cream. We also found that the cake tastes better the following day after it sat in the refrigerator overnight.
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This cake turned out really nice. I made it for my son's 10th birthday. He is usually not a big cake fan, but he said he really liked this one. I have to admit that I cheated a little and used a combo of Cool Whip and store-bought vanilla frosting for the icing. I'm sure it would have been much better with the real whipping cream, but I didn't want the extra calories. Thanks for an interesting new recipe!
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RECIPE SUBMITTED BY
ciao4293
United States