(originally made 4/2010)
Spent the day baking yesterday for my sis' school Cake Walk. This
was by far the favorite out of the 4 cakes I made. :) I got the
recipe from The Chocolate Cake Mix Doctor book. Easy to put together,
and the sample cupcake I baked up was very good. I used a serrated
knife to cut Oreos in half for the top decoration and around the
bottom. Due to the school's "must not need refrigeration rule, I used
canned white frosting, but I have made the frosting in the past for
other cakes and it's delicious. I didn't want supersmooth sides, so I
gave them some texture with the spreader.
Cookies and Cream Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 chocolate sandwich cookies -- plus additional as needed
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package white cake mix with pudding -- (18.25 ounces)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy (whipping) cream
1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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
7. 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
8. 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: From the Chocolate Cake Mix Doctor, by Anne Byrn