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