Cookies And Cream Cake Recipe Cake Mix Doctor

COOKIES 'N CREAM CAKE

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.

COOKIES AND CREAM CAKE

Steps:

• Process cookies in a food processor, and process until they are crumbs.
• (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
• Preheat oven to 350°.
• Grease 2- 9 inch pans with shortening, and dust with flour.
• Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
• Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
• Fold in 1 cup of the cookie crumbs.
• Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
• When cakes are done, cool in pans on racks for 10 minutes.
• Then invert each cake onto a rack, turning right side-up to cool.
• Cool completely.
• Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
• Gently fold in 1 cup of the cookie crumbs.
• Chill until cake is completely cooled.
• Here you can do either 2 or 4 layers.
• For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
• For 4 layers, use a serrated knife and slice each cake into 2 layers.
• Frost between each layer, and top and sides of cakes.
• Sprinkle remaining cookie crumbs on top of frosted cake.
• Store cake in fridge, covered for up to 5 days.

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.

COOKIES-AND-CREAM CAKE

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.

THE CAKE DOCTOR PEACHES & CREAM CAKE

Steps:

• Preheat oven to 350. Grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour.
• Place about 8 of the peach halves in a food processor fitted with the steel blad and process until smooth. This should measure about 1 1/2 cups. Reserve 1/2 cup syrup and the remaining peach halves.
• Place cake mix, peach puree, melted butter, eggs, and vanilla in mixing bowl. Blend with mixer on low, for 1 minute. Stop the machine and scrape down sides of bowl. Increase mixer speed to medium, and beat 2 to 3 minutes more, scraping down sides again if needed. Divide batter between prepared pans. Place in the oven.
• Bake cakes until golden brown and spring back when lightly pressed with your finger, 28-32 minutes. Remove pans from oven and cool on wire rack 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack. While layers are still warm, poke holes in top of them with toothpick or wooden skewer. Carefully pour reserved peach syrup over the layers so that the cake soaks up all the juice. Let the layers cool completely.
• Meanwhile, prepare sweetened cream and served in the refrigerator. (Instructions for sweetened cream at bottom.) Cut the remaining peach halves into 1/2 inch thick slices. Place one cake layer, right side up, on serving platter. Spread the top with sweetened cream. Place the second layer, right side up, on top of the first and frost the top and sides of the cake with clean, smooth strokes. Arrange the peach slices attractively on top of the cake.
• Sweetened Cream:.
• Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes.

COOKIES AND CREAM CAKE RECIPE - (4.1/5)

Steps:

• Cake: Grease and flour two or three 8″ pans. Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip. Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. •Cake may be baked in a 13 × 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.