Thursday, October 27, 2011

The One With the Cookies and Cream Cake

Steve loves cookies and cream. So a few weeks ago when Mallory made some Cookies and Cream Cupcakes for our book club meeting, I had the idea to make him a Cookies and Cream Cake for his birthday last Friday. It was delicious.

I made a standard fudgy chocolate cake mix and topped it with Cookies and Cream Frosting. It's amazing how addictive this stuff is.

Cookies and Cream Frosting:
  • 2 cups (4 sticks) butter, at room temperature
  • 1/4 cup heavy cream
  • 2 tsp vanilla
  • 2 pounds plus 1/2 cup (8 cups total) powdered sugar
  • 18 Oreos, finely crushed
Use a blender to combine butter, cream, vanilla and powdered sugar until smooth. Crush Oreos in a food processor or in a ziplock bag with a rolling pin. The finer, the better. 

I made a two standard 9-inch round cakes, with two layers each. I made one with Cookies and Cream frosting in the middle and on top. Then sprinkled generously with roughly (not finely) chopped Oreo bits. For the second cake I envisioned a Fudge-Dipped Oreo: A thick middle layer of Cookies and Cream frosting, with a Chocolate Buttercream frosting on the outside (see below). This was my favorite. Steve preferred the all Cookies and Cream one.

Chocolate Buttercream Frosting:
  • 1 pound (3 1/4 cups, loosely packed) powdered sugar
  • 1/2 cup butter, softened
  • 4 tablespoons water
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
First, combine the butter and sugar, beating on low until completely blended. Add milk or water, vanilla and cocoa powder. If you want the frosting to be thinner, you can add another tablespoon or two of milk or water, beating on low until completely incorporated.

When you make this cake, which I highly recommend you do, be sure to keep it refrigerated between servings. 

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