January 19, 2010

The Tale of the Third Cake

I really wanted to make the Cookies & Cream Cake; however, I did not want it sitting around my house. So, when Cooking W. told me my niece had been asking when they would be going to my party I said, "Well. . .you cook dinner and I will bring the cake. See you this evening." That is what happened. Cooking W. made a delicious soup with potatoes, spicy sausage, bacon, and kale (I will try to get the recipe). She also had fresh bread to go with it.

The cake was fabulous; very moist and chocolaty. The filling was fluffy and delicious (how can you go wrong with Oreos). The frosting was VERY rich. As long as you ate the frosting with some filling and cake in the same bite it was great but it was too rich (for me) to eat plain. Next time I make this cake I will play with making it less rich. Everyone enjoyed the cake. I left three pieces at Cooking W.'s house and they were eaten that same night.

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Cookies & Cream Cake
from Annie's Eats
Print Recipe

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1 1/4 cups heavy cream
1/8 cup confectioners’ sugar
1/4 tsp pure vanilla extract
10 chocolate sandwich cookies, chopped

1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups confectioners’ sugar
1/3 cup milk
1 tsp vanilla extract

Preheat the oven to 350. Grease and flour two 9-inch round baking pans. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.

To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and whipped cream if desired.

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