Cookies N Cream Dream Cake Recipes

Steps:

• Preheat oven 350 degrees. Grease and flour 2 - 9 inch cake pans.
• In a large bowl, mix Cake mix, sour cream, vegetable oil, milk, sugar, eggs, and vanilla ext. Mix well w/ electric mixer for 3-5 minutes or until well blended.
• Add and fold crushed oreo cookies in batter.
• Pour batter in prepared pans. Cook for 27-35 minutes or do toothpick test.
• Allow cake to cool for 10 minutes before removing from pan. Prepare frosting while allowing cake to cool completely. Frost cake only when it has cooled completely.
• FROSTING: Cream shortening and cream cheese. Add 3 cups powdered sugar, vanilla, and milk. Mix till creamy. Add more powdered sugar if needed to get desired consistency. Stir and fold in crushed oreo cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
• Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
• Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
• Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
• Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
• Chill the cookie dough in the freezer for 10 minutes.
• Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
• Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
• Bake the cookies for 7 minutes, until crisp. Let cool completely.
• Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
• Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
• Chill the cake in the refrigerator for at least 4 hours or overnight.
• After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
• Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
• Slice and serve.
• Enjoy!

Steps:

• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
• Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Cream shortening, cream cheese, powdered sugar, vanilla.
• Add milk 1 tbsp at a time till you get the proper frosting consistency you like.
• Stir in crushed Oreos with a wooden spoon. Frost cooled cake -- enjoy!

Steps:

• Preheat oven to 375°F and grease and flour 2 9-inch layer pans.
• Sift flour; resift flour with baking powder and salt and set aside.
• Cream together Crisco and sugar until fluffy.
• Divide flour into 3 sections and add to cake batter, alternating with milk.
• Add vanilla.
• In separate bowl, beat egg whites until stiff but not dry.
• Fold egg whites into cake batter.
• Fold crushed Oreos into cake batter.
• Pour batter into prepared pans and bake for 25 minutes or until toothpick comes out clean.
• Cool in pans for 10 minutes, remove, and cool completely on wire wracks.
• Frosting: Beat Crisco until smooth.
• Gradually add powdered sugar, alternating with milk.
• Add vanilla.
• Add any additional milk until desired consistency is met.
• Frost cake and sprinkle with crushed Oreos.

Steps:

• Grease and flour two 9-inch round baking pans.
• Prepare the cake mix according to package except using the water, oil and egg whites.
• Fold in the crushed sandwich cookies.
• Spread batter into prepared pans.
• Bake at 350°F for 25 to 30 minutes or until done when tested with a toothpick.
• Cool on wire racks for 10 minutes.
• Remove from pans and cool completely on wire racks.
• For Frosting: In large mixing bowl, beat shortening and vanilla with an electric mixer for 30 seconds.
• Slowly add 2 1/2 cups of sifted confectioner's sugar, beating well.
• Add 2 tablespoons ilk.
• Slowly beat in 2 to 3 tablespoons more milk until frosting is of spreading consistency.
• Fill and frost the cake layers.
• In a heavy saucepan, melt the semisweet chocolate and shortening over very low heat.
• Drizzle mixture over top of cake (I just drizzle it at edge so part of it drips down the side).
• If you like, decorate cake with additional broken sandwich cookies.

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.