Cookies And Cream Cake

Nutrition

Ingredients

Directions

1. 1

   Process cookies in a food processor , and process until they are crumbs

2. 2

   You should have about 2 1 / 4 cups of crumbs

3. 3

   Preheat oven to 350

4. 4

   Grease 2- 9 inch pans with shortening , and dust with flour

5. 5

   Mix cake mix , water , oil , and eggs in a large mixing bowl , using an electric mixer , on low speed for 1 minute

6. 6

   Scrape down sides of bowl , increase speed to medium , and beat for 2 more minutes

7. 7

   Fold in 1 cup of the cookie crumbs

8. 8

   Divide the batter between the 2 pans , and bake for 25-30 minutes , until it tests done

9. 9

   When cakes are done , cool in pans on racks for 10 minutes

10. 10

    Then invert each cake onto a rack , turning right side-up to cool

11. 11

    Cool completely

12. 12

    Beat the whipping cream on high speed until it forms stiff peaks , about 4 minutes or so

13. 13

    Gently fold in 1 cup of the cookie crumbs

14. 14

    Chill until cake is completely cooled

15. 15

    Here you can do either 2 or 4 layers

16. 16

    For 2 , leave cake layers as is , and frost between the two layers , and top and sides of cakes

17. 17

    For 4 layers , use a serrated knife and slice each cake into 2 layers

18. 18

    Frost between each layer , and top and sides of cakes

19. 19

    Sprinkle remaining cookie crumbs on top of frosted cake

20. 20

    Store cake in fridge , covered for up to 5 days