Tuesday, July 29, 2014

Cookies and Cream Cake

Anyone remember my cookies and cream cupcakes ? I used a white cake as the base and folded crushed cookies into the batter to make a black and white swirled cake.

I decided go a different direction with my cookies and cream cake.  I turned it inside out - fluffy white frosting with bits of crushed cookie sandwiched between layers of dark chocolate cake and topped with cookie halves. I wonder which version will go over better?

It should be no surprise to you that the key ingredient in cookies and cream cake are Oreo cookies and Oreo pudding. 

Cookies and Cream Cake
1 cup butter                       
3 cups brown sugar                   
4 eggs                          
3 teaspoons vanilla                  

3 cups flour
¾ cup cocoa                       
3 teaspoons baking soda
½ teaspoon salt
1 ½ cups brewed coffee
1 1/3 cups sour cream

Cream butter and sugar.  



Add eggs, one at a time.  Stir in vanilla.  

Add dry ingredients, alternating with sour cream. 


Mix in coffee.

Pour into 3 greased cake pans.

Bake 35 minutes at 350. 

8 ounces container Cool Whip
1 package Oreo pudding
1/4 cup powdered sugar
1 cup milk
Oreo Cookies

Crush 2 sleeves of Oreos in food processor.

Whisk together powdered sugar, milk and pudding.  Fold in Cool Whip.  Fold in cookie crumbs.

Start by placing 1 cake layer on a cake circle.  Top with a cup of frosting.

 Repeat layers.

Spread a thin layer of frosting over entire cake and refrigerate 30 minutes.

Spread rest of frosting over chilled cake and top with cookie halves.

If you're going to drop brand names - why not drop them all in one blog post, right?  I should get some endorsements from this post, don't you think?


No comments:

Post a Comment