Cookies and Cream Cake

Ah, cake. There are few things in this world as glorious as cake. In honor of the humble cake, here are a few of my favorite cake quotations-

The one everyone knows : "Let them eat cake!" Marie Antoinette 

Good advice: "When all else fails, bake a cake."

True life: "You only live once, lick the bowl!"

The selfish American: "I want my cake and to eat it too!"

From an American icon: "Let's face it. A good chocolate cake does a lot for a lot of people." Audrey Hepburn

And probably my favorite (from a different sort of American icon): "I love you more than a fat kid loves cake!" 50 Cent

                                               

I made this cake all the way back in April for my mother-in-law's birthday. I can't believe it's taken me this long to get around to it, because it was sooooooo good. Rich, fudgy chocolate cake, tons of creamy, Oreo-dusted frosting, a dollop of homemade vanilla ice cream on top... This cake is a classic. Everyone should have a go-to recipe for Cookies and Cream Cake, just like we all have one for yellow or chocolate cake. 

I think I have cake on the brain today because the hubby and I watched last week's episode of "Masterchef" yesterday. I love Masterchef. I picture myself going on the show all the time, even though that's never going to happen. I panic way too fast to be put under such time constraints and pressure :) Anyways, last night the contestants had to make cake for their elimination test. This, of course, led to me fantasizing about what cake I would make and how I would decorate it. 

I probably wouldn't make this cake, but.....

It is pretty hard to resist. 

The hubby's family likes a very thick layer of frosting in the middle. You've never met a group of people you'd be more likely to call frosting-fanatics. 

I got these cute mustache straws at that craft store I'm always yammering on about. They were too cute to resist, I had to have them.

Plus, they went perfectly with my cookies-and-cream theme :)

I have to leave you for today. I don't know how this happened, but my to-do list today is daunting. I woke up at 2:30 in the morning thinking about it. Actually, that's not quite true. I really woke up because the puppy was roaming the bed as it was time for his nightly middle-of-the-night potty break. But when I went back to bed, I found myself going over my list-

-Feed the birds

-Walk the dogs

-Mow the backyard

-Laundry

-Roomba (vacuuming, in laymen's terms) the kitchen and living room

-Clean the bathrooms

-Use up soft avocados in Chocolate-Avocado Quick Bread

-Use up soft peaches and strawberries for Fruit-N-Cream Pops

-Take pictures of the quick bread

-Make dinner

Plus, I've got to fit a shower and a meal for moi somewhere in that schedule. Good luck to me!!

Happy Monday friends!

Ingredients:

Cake-

1 box Devil's Food Cake

1 small box instant chocolate pudding

4 eggs

1 cup sour cream

1 cup canola oil

1/2 cup whole milk

1 tbsp vanilla

2 cups mini chocolate chips

Frosting-

3/4 cup all-purpose flour

2 cups whole milk

2 cups unsalted butter

2 cups granulated sugar

1 tbsp vanilla

13-14 Oreo's, crushed

Directions:

1. Preheat oven to 350º. Grease 2 (9x9) pans. Set aside.

2. In a large mixing bowl, combine cake mix and pudding mix. In a separate bowl, combine eggs and sour cream. Whisk to thoroughly combine. Add oil and milk. Whisk to combine. Whisk in vanilla. Add wet ingredients to dry, mix until thoroughly combined. Fold in chocolate chips. Divide batter among two pans. Bake for 30-45 minutes, or until a toothpick inserted comes out with moist crumbs. Remove from oven, and allow to cool completely before frosting.

3. Prepare the frosting- combine flour and milk in a small saucepan. Stir constantly over medium heat until the consistency is that of a thick batter. Remove from heat, and cool completely. In a stand mixer fitted with a whisk, cream together butter and sugar for 2-3 minutes. Turn mixer off, and add cooled flour-milk mixture and the vanilla. Continue to beat the frosting for about 5 minutes, or until the frosting is thickened and fluffy. Fold in crushed cookies.

4. Remove cooled cakes from pans. Put a generous layer of frosting in between the two layers, and then sandwich the cake. Use remainder of frosting to coat the entire cake. I put a ring of mini Oreo's around the bottom of cake which is optional but pretty.

5. Serve! Store leftovers in the fridge, up to 5 days.

Printable Recipe

Recipe by Our Best Bites.

If you liked this recipe, you may enjoy these-

Pecan Pie Cake

Classic White Birthday Cake

Carrot Cake with Maple Cream Cheese Frosting

Linked to: Treasure Box Tuesday