Cookies & Cream Cake
Updated: Aug 7, 2019
Make room for this new cake recipe that I wanted to try that will be added to your "keeper" list.
I am always trying new recipes and experimenting in the kitchen because you might just find a "keeper" recipe that you can serve to your family on a regular basis. The cake is called, Cookies and Cream Sheet Cake, and it can be made in a 13x9 casserole pan rather than the round layered, more time-consuming cakes.
It would be good to make for a potluck event at church or to take to a party. This cake is very quick and easy to make, and it starts with a basic boxed cake mix with a homemade icing.
Cookies and Cream Cake
1- 14.3 ounce package OREO cookies
1- 15.25 ounce box white cake mix
1 - cup milk
1/3 – cup vegetable oil
3 – large eggs
For the Frosting:
¾ cup unsalted butter (Room Temperature)
6 – cups powdered sugar
1 tsp. vanilla extract
1/3 cup heavy whipping cream
1. Preheat the oven to 350 degrees, and spray a 9x13 inch baking pan with non-stick
cooking spray. Place the cookies in a food processor and pulse until crushed, not
pulverized. Set aside.
2. In a large bowl, combine the cake mix, milk, oil, and eggs. Use a mixer and mix well.
Measure out 2 cups of the crushed cookies and stir them into the batter. Pour the
mixture into the pan and bake for 25-30 minutes or until golden brown and a toothpick
inserted in the center of the cake comes out clean. Set aside and cool completely.
3. To make the frosting, use a mixer to beat the butter until smooth. Gradually add the
powdered sugar mixing well after each addition. Add the vanilla extract and mix well.
Gradually add the whipping cream until he frosting is near spreading consistency. Stir in
the remaining cookie crumbs. Spread the frosting over the cooled cake.
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*Cake recipe adapted from Southernbite.com