Cookies And Cream Chocolate Cake Food

CHOCOLATE COOKIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees and spray 2 9-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
• In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
• In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla.
• With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined.
• Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated.
• Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. Mine was done after 37 minutes.
• Cool the cakes on a wire rack (in the pan) for about 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack.
• When the cakes are cool, prepare the buttercream.
• Add the butter and powdered sugar to the bowl of a stand mixer and beat until completely smooth. Turn the mixer to a medium-high speed and beat for 3 minutes. Add the vanilla extract and heavy cream and beat on medium-high for an additional minute. Set aside.
• Add 15 chocolate sandwich cookies to the bowl of a food processor. Pulse until coarse cookie crumbs form. Some larger chunks are fine as long as they are smaller than a dime but the majority should be crumbs.
• Remove 1/2 cup of the cookie crumbs and set aside. Add the rest of the cookie crumbs to the buttercream and mix until combined and there are no longer any streaks without cookie crumbs.
• Place one of the cakes on a cake plate or stand. Add 1/4-1/3 of the buttercream to the top of the cake and spread until smooth. Sprinkle 1/4 of the reserved cookie crumbs on top of the buttercream.
• Carefully place the remaining cake on top and cover with the remaining frosting. Arrange the remaining 6 chocolate sandwich cookies on top of the cake as desired. I cut 5 in half and left one whole. Sprinkle the remaining crumbs over the top of the cake. Serve at room temperature.

COOKIES-AND-CREAM CAKE

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.

NEELY'S COOKIES AND CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
• In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
• Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
• In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

COOKIES AND CREAM CHOCOLATE CAKE

Steps:

• Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
• Preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
• In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
• Blend on medium speed for 2 minutes.
• Pour cake batter into prepared pan.
• Bake for 35 minutes.
• In the meantime --
• Mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
• Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. Refrigerate.
• In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
• Wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
• Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. Refrigerate.
• Remove cake from oven, check for doneness.
• Allow cake to cool for 30 minutes.
• Spread chocolate/cool whip mixture on cooled cake.
• Spread cookies and cream pudding frosting on top of the chocolate mixture.
• Refrigerate remaining cake.

COOKIES AND CREAM CAKE RECIPE

Steps:

• Finely crush 24 of the cookies. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside. Coarsely chop 24 of the remaining cookies; set aside.
• Sprinkle gelatin over milk in large saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently. Place saucepan in bowl of ice water; let stand 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in chopped cookies and the whipped cream. Spoon into crust.
• Refrigerate at least 6 hours. Halve remaining cookies. Arrange on top of cake just before serving. Store leftover cake in refrigerator.

COOKIES & CREAM FRIDGE CAKE

Steps:

• Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
• Line the base of the tin with a single layer of the cookies, (don't worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
• Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.

COOKIES AND CREAM CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Add eggs, oil and buttermilk to flour mixture and stir with a wooden spoon until blended.
• Gradually pour in boiling water, stirring until blended (batter will be thin).
• Spread batter evenly in prepared pan.
• Bake for 40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely in pan on a wire rack.
• Meanwhile, make frosting: in a medium bowl, using an electric mixer on high speed, beat cream until stiff peaks form.
• In a large bowl, using an electric mixer on med-high speed, beat powdered sugar, cream cheese and vanilla until smooth and creamy (do not overbeat).
• Gently fold whipped cream into cream cheese mixture until completely incorporated; use immediately.
• Spread frosting over top of cooled cake and sprinkle with cookies.