Cookies & Cream Cake

Y’all this cake is everything!! I’m Oreo obsessed so I found a way to add Oreos to the cake AND the icing. Oh, and did I mention this cake is super easy to make? I’m not the best decorator when it comes to cakes, so why not just add more Oreos? The more the merrier, right?

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Directions:

For Cake:

Grease two round cake pans or one at a time. Prepare cake batter exactly as box calls for. I used white cake mix, but I’m sure you could use any flavor. The white makes it taste more like Cookies & Cream. Crush up 15 Oreos. I put them in a gallon sized bag and crushed them up the old-fashioned way. After cake batter is mixed, stir in the crushed Oreos. Pour half of the batter into each cake pan and bake as directed on the box. Allow each half of the cake to COMPLETELY cool.

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For Icing:

First, you’ll want to soften the cream cheese and make sure the cool whip is at room temperature. Add the powdered sugar, vanilla, and softened cream cheese to a mixing bowl and mix well. Stir in the cool whip and mix well. Don’t beat it in or the icing will turn out too thin. Crush 15 more Oreos up and mix well. Don’t forget to add a layer of icing between layers of the cake. When finished icing the cake, refrigerate until ready to serve.

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Ingredients for the Cake:

1 box of cake mix

Eggs (as called for on box)

Water (as called for on box)

Vegetable Oil (as called for on box)

15 Oreos

 

Ingredients for the Icing:

16 ounces of powdered sugar

1 (8 oz) package of cream cheese

1 (8 oz) container of cool whip

1/3 tsp. of pure vanilla extract

15 Oreos