Introducing the delectable Cookies ‘n Cream Cake! 🎂 This dessert is a true crowd-pleaser, reminiscent of everyone’s favorite cookies ‘n cream ice cream. Whether you’re hosting a potluck, need a kid-friendly treat, or simply craving something sweet in under 60 minutes, this recipe has got you covered. Plus, it’s baked in the oven, making it a convenient option for any occasion.
Cookies ‘n Cream Cake Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Yield: 1 nine-inch two-layer cake
Ingredients:
- 1 cup water
- 1 1/4 cups shortening
- 1/3 cup vanilla extract
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 package white cake mix
- 4 – 5 sandwich cookies, crushed
- 2 tablespoons shortening
- 1 cup semisweet chocolate chips
Instructions:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans, ensuring the cakes won’t stick.
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Prepare the cake mix according to the package instructions, substituting the water, oil, and egg whites with the water, vanilla extract, and milk.
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Fold in the crushed sandwich cookies into the cake batter gently. You want the cookies to be in coarse crumbles for that perfect cookies ‘n cream texture.
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Spread the batter evenly into the prepared pans, ensuring a smooth surface.
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Bake in the preheated oven for 25 to 30 minutes or until the cakes are done. You can check by inserting a toothpick into the center – if it comes out clean, they’re ready!
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Cool the cakes on wire racks for 10 minutes, then carefully remove them from the pans and allow them to cool completely on the wire racks. This ensures they cool evenly and retain their moisture.
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Prepare the frosting: In a large mixing bowl, beat together the shortening and vanilla extract with an electric mixer for about 30 seconds until creamy.
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Gradually add 2 1/2 cups of sifted confectioners’ sugar to the bowl, beating well after each addition. This will give your frosting that perfect sweetness and consistency.
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Pour in 2 tablespoons of milk and continue beating.
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Slowly incorporate an additional 2 to 3 tablespoons of milk until the frosting reaches a smooth and spreadable consistency. You want it to be thick enough to hold its shape but soft enough to spread easily.
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Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting over the top. Then, carefully place the second layer on top and frost the top and sides of the cake evenly.
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For the finishing touch, melt the semisweet chocolate and 2 tablespoons of shortening together in a heavy saucepan over very low heat. Stir until smooth and glossy.
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Drizzle the chocolate mixture over the top of the cake, allowing some to drip down the sides for a beautiful presentation.
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Optional: Decorate the cake with additional broken sandwich cookies for an extra touch of cookies ‘n cream goodness.
Now, slice into this indulgent creation and watch as it disappears before your eyes. Whether you’re serving it up at a birthday party, potluck, or simply enjoying it with family and friends, this Cookies ‘n Cream Cake is sure to be a hit! 🍪🍰
