Cookies and Cream Cake Recipe
18 chocolate sandwich cookies, plus
additional as needed
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 oz.) white cake mix with pudding
1 C. water
1/2 C. vegetable oil
3 large eggs
2 C. heavy (whipping) cream
Place the chocolate sandwich cookies, in batches, in a food processor and
process until you have crumbs. You should have 2 1/4 cup crumbs. If not, process
more cookies until you have the correct amount. Set aside.
Place a rack in the center of the oven and preheat the oven to 350F. Generously
grease two 9-inch round cake pans with solid vegetable shortening, then dust
with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, water, oil and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping down the sides again if needed. The batter should
look well combined. Fold in 1 cup of the cookie crumbs until well distributed.
Divide the batter evenly between the prepared pans, smoothing it out with the
rubber spatula. Place the pans in the oven side by side.
Place a clean, large mixing bowl and clean electric mixer beaters in the
refrigerator while the cake bakes. You will use these to prepare the whipped
cream.
Bake the cakes until they spring back when lightly pressed with your finger, 28
to 32 minutes. Remove the pans from the oven and place them on wire racks to
cool for 10 minutes. Run a dinner knife around the edge of each layer and invert
each onto a rack, then invert again onto another rack so that the cakes are
right side up. Allow to cool completely, 30 minutes more.
Prepare the whipped cream: Remove the chilled bowl and beaters from the
refrigerator. Pour the cream into the bowl and beat with the electric mixer on
high speed until it forms stiff peaks, 2 1/2 to 3 1/2 minutes. Gently fold in 1
cup of the remaining cookie crumbs, distributing them well. Chill the whipped
cream until the cake has cooled completely.
Carefully slice the cake layers in half horizontally, using a large, sharp
serrated bread knife or a long piece of unflavored dental floss. You will have
four layers. Place the bottom half of a cake layer on a serving platter, cut
side up. Spread with some of the whipped cream. Top with the matching top half
of the layer, cut side down. Spread with whipped cream. Next, add the bottom
half of the second layer, cut side up and spread with whipped cream. Top with
the matching top half of the layer, cut side down. Spread the top and sides of
the entire cake with the remaining whipped cream using clean, smooth strokes.
Sprinkle the remaining 1/4 cup cookie crumbs on top of the cake. Place the cake
in a cake saver or under a glass dome and chill until time to serve.
* Store this cake, in a cake saver, under a glass dome, or lightly covered with
a waxed paper, in the refrigerator for up to 5 days.
Source: Chocolate Cake Mix Doctor, by Anne Byrn
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