Cookies 'n' Cream Cake

After a couple of frustrating weeks dealing with Blogger and Internet Explorer compatibility issues I can now (fingers crossed) bring you the cake recipe that I've been itching to post for a few weeks.

A couple of weekends ago we celebrated a big birthday weekend in my extended family.  My 10 year old twin nephews celebrated their birth and their mom, my middle sister, also celebrated her birthday (and the fact that she actually had two people come out of her in a span of 7 minutes).  My parents hosted the 'do' and I was asked to bring the cake.

Not one to bring the same dessert twice (or at least I try not to) because I love to use my family as guinea pigs I decided to try a new recipe -- Cookies and Cream Cake!  Oreos and cake?  I loves me some birthday festivities!

Our large clan feasted on ridiculously tender beef tenderloins topped with crab, asparagus and Hollandaise sauce, baked spuds, Caesar Salad ....  My family loves food and it was a delicious celebration.

This is a very easy, yet impressive, dessert.  Cookies and cake.  A blissful combo!

Cookies and Cream Cake

18 Oreo cookies
1 (515 g) white cake mix PLUS eggs, oil and water needed to make cake

8 oz cream cheese, softened
3 1/2 cups icing sugar, sifted
3/4 tsp vanilla
1 (8oz) container of Cool Whip topping, thawed
15 Oreo cookies

Garnish
1/2 bag of Mini Oreo cookies
1 can of whipped cream

Bake Cake:
Preheat oven according to cake mix directions (mine was set to 350F).  Line two 9-inch round baking pans with parchment paper and lightly grease.  Set aside.

Place the 18 Oreo cookies into a large Ziploc freezer bag and seal.  Using a meat tenderizer/mallet smash the cookies until they are a fine crumb (this is a great job for eager to help older kids).  Set aside.

Prepare cake mix according to package directions.  Gently fold in Oreo cookie crumbs.  Pour batter into your prepared pans.  Bake according to cake mix directions.  Once a toothpick inserted into the centre of the cakes comes out clean the cakes are done.  Place the cakes onto a cooling rack and allow them to sit for 10 minutes in the pans.

Remove each cake from the pans (removing the parchment paper circle too) and allow cakes to cool completely on the wire racks.

Prepare Frosting:
In the same Ziploc freezer bag, crush the remaining 15 Oreo cookies.

Place the softened cream cheese into the bowl of your stand mixer (or you can do it by hand).  Mix it until smooth then add the icing sugar, a little bit at a time.  Add vanilla.  Remove approximately 1 1/2 cups of the icing and set aside.  Gently fold in the Oreo cookie crumbs into the remaining frosting.

Put your cake together:

Tip: In order to keep your cake plate clean, lay strips of parchment or waxed paper along the outer edge of your cake plate.  You don't need to worry about the centre of your cake plate because your cake will cover it (using one big piece of parchment under your cake will make it difficult to remove it when you're done).  The strips can then easily be pulled out from under the cake when you're done icing it leaving a clean edge of your cake plate.

Place one of the cakes onto a cake plate. Using only the white frosting that you set aside, frost the top of the first cake layer, ensuring that the frosting stays only on the top of the first cake layer.

Place the second cake layer on top of the white frosting on the first cake.  Using the Oreo frosting, frost the top and sides of the entire cake.  Refrigerate the cake until ready to use and to allow the frosting to set.

Serving:
Before serving, pipe whipping cream along the base of the cake and make dollops of whipped cream every inch or so along the outer edge of the cake.  Place a mini Oreo in each dollop. Add a couple more dollops in the centre of the cake for good measure (as well as in your mouth and the mouths of the children circling you as your prep the cake).

Enjoy!