Brian’s birthday was coming up so I asked him a month in advance what kind of cake he wanted. It took him a while to come up with something and he finally decided on a cookies and cream type cake. I didn’t know any recipes off the top of my head so I was surfing around other food blogs in my reader and came across Annie’s Eats Blog. She had a cookies and cream cake in her blog that looked absolutely delicious! She also other great things on her blog that you guys should check out.
So we had dinner over at my inlaws to celebrate his birthday and I brought the cake over. It was such a big hit! A couple people said it was the best cake ever! I had a couple of changes to the recipe, instead of the hershey’s perfect chocolate frosting, I just made a white frosting. And since my hubby loves cookies and cream so much, I decided to double the amount of oreos in the filling. That’s why the filling was more gray then it is white like Annie’s cake. It was so yummy!
Cookies and Cream Cake adapted from Annie’s Eats
For the cake:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the filling:
1 ¼ cups heavy cream
1/8 cup confectioners’ sugar
¼ tsp. pure vanilla extract
10 chocolate sandwich cookies, chopped (I used 20 oreos)
For the frosting:
2 sticks of butter, softened
5 cups confectioners’ sugar
1/2 cup milk
2 tsp. vanilla extract
To make the cake, preheat the oven to 350°. Grease and flour two 9-inch round baking pans.
Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.
To make the frosting, mix butter, milk and vanilla until smooth. Stir in 4 cups of sugar and beat until smooth. Keep adding ½ of sugar until frosting is at the right consistency.
To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and whipped cream if desired.