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Cookies and Cream Cake

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A delightful Cookies and Cream Cake that captures childhood nostalgia with layers of chocolate cake, crushed Oreos, and silky whipped cream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups crushed Oreo cookies
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • More crushed Oreo cookies for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Whisk until blended.
  3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until smooth.
  4. Fold in the crushed Oreo cookies until evenly distributed.
  5. Divide the batter between the prepared pans, smoothing the tops.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Whip the heavy cream and powdered sugar in a bowl until stiff peaks form.
  9. Spread whipped cream frosting between the layers and on top of the cooled cakes.
  10. Garnish with additional crushed Oreo cookies and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze wrapped for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/cookies-and-cream-cake/

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