|Cookies 'n Cream Cake|
I made this scrumptious lovely thing for my dad for Father's Day. My dad loves his sweets, loves chocolate, and loves Oreos. It's a family thing.
When I think of my dad and Oreos, I always think of my very first cavity when I was like 6 years old. I don't know where my mom was, but my dad was looking after me and my brother. We had Oreos for dessert. And my brother and I didn't brush our teeth before bedtime.
We woke up with brown/black teeth in the morning (more specifically molars) and scrubbed our teeth. All of my brother's came out. A little spot on mine did not. Hmpf.
Luckily it was a baby tooth and didn't affect the adult molar (surprisingly). But I always blame those dang Oreo cookies.
It could just be the memory of a 6 year old and it could be that the cavity was already there, but since then I will not go to bed without brushing my teeth. Especially after Oreos, I will inspect my teeth and make sure there aren't any black remnants in any of the crevices.
While this cake isn't a celebration of cavities, I still love Oreos and my dad still loves his Oreos. I found this recipe and thought this would be something my dad and my entire family would love. Oreo cookies in cake form sounds like a good choice to me!
This cake is decadent and impressive-looking. It gets a little help from a box mix and some Cool Whip, but you can definitely use your favorite chocolate cake recipe or make your own whipped cream. The original recipe calls for devil's food cake mix, but you can really use any chocolate flavor mix you want. (Actually, I don't see why this recipe couldn't be used with a yellow or white cake or a strawberry or coconut cake mix either. They all sound yummy.)
So enjoy this cake and enjoy your Oreos. But remember to always brush your teeth! ;-)
Cookies 'n Cream Layer Cake
Adapted from Dine and Dish
1 18 oz. package Betty Crocker Chocolate Fudge Cake mix (make as directed)
1/2 c. oil (or however much your recipe calls for)
3 eggs (or however much your recipe calls for)
1 1/2 c. water (or however much your recipe calls for)
Cookies 'n cream filling:
1 8 oz. package cream cheese, softened
1/2 cup sugar
8 oz. container Cool Whip Topping, thawed
16 Oreo cookies, coarsely crushed (I used Double Stuf)
4 oz semi-sweet chocolate
1/4 c. butter, cut up
4 Oreo cookies, coarsely crushed (I used Double Stuf)
Prepare cake as directed on the box and pour batter into two 9-inch round cake pans. Bake as directed on the package. (I baked my cake in one 9-inch springform pan and ended up increasing the bake time by 5 minutes and it worked out perfectly.
Once cake is finished baking, cool in pans for 5 minutes. Then invert cakes onto wire racks and remove from pan. Cool cakes completely. (Because I only make one cake, after it cooled completely, I cut the cake into two layers using a serrated knife to get two cakes.)
Cookies 'n cream filling:
Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed on high until well blended. Scoop in whipped topping and Oreo crumbs and mix again until well blended and evenly distributed.
Over the lowest heat setting on your stove, combine chocolate and butter in a small saucepan and stir constantly until completely melted. (Alternatively, you can place chocolate and butter in a microwaveable bowl and microwave for two minutes on high until butter is melted. Then stir until chocolate is melted into the butter mixture.)
To assemble cake:
Place one of the cake layers top-side down onto a serving plate. (Because I only made one, I just used the bottom layer on the bottom.) Spread 3/4 of the cookies 'n cream mixture on top of the first layer, spreading the filling out to the edges of the cake. Place the second cake layer top-side up on top of the filling layer. (I added the top layer top-side up since I only made one cake.) Spread the remaining cookies 'n cream filling on top of the cake, leaving about half an inch from the edge of the cake. Pour chocolate glaze over the cake and spread over the cake with an offset spatula, letting some of the chocolate drizzle over the sides. Sprinkle crumbled Oreo cookies over the glaze as garnish.
Place in refrigerator until set and ready to serve.