Ingredients for Cookies And Cream Cake
- Chocolate Sandwich Style Cookies
- White Cake Mix With Pudding
- Water (as specified on cake mix box)
- Vegetable Oil
- 4 large eggs
- Heavy Cream
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How to Make Cookies And Cream Cake
- Process 2 cups of chocolate sandwich cookies in a food processor until finely crumbled. Set aside 2 1/4 cups of crumbs (reserve the rest for garnish).
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round baking pans.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, water (as specified on cake mix box), oil (as specified on cake mix box), and 4 large eggs. Mix on low speed with an electric mixer for 1 minute.
- Scrape down the sides of the bowl, increase speed to medium, and beat for 2 more minutes.
- Gently fold in 1 cup of the crushed cookie crumbs.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- In a chilled bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form (about 4 minutes).
- Gently fold in the remaining 1 1/4 cups of cookie crumbs.
- Once cakes are completely cool, you can choose to make either a two-layer or four-layer cake.
- For a two-layer cake, frost between the layers and the top and sides of the cake.
- For a four-layer cake, use a serrated knife to carefully slice each cake layer in half horizontally. Frost between each layer, then frost the top and sides.
- Sprinkle the remaining cookie crumbs over the top of the frosted cake.
- Refrigerate for at least 30 minutes before serving. Store in the refrigerator, covered, for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
84g
Fat
46g
Carbs
12g
