Monday, September 12, 2011

Cookies and Cream Cake


 I have developed the recipe to incorperate real whipped cream with vanilla  instead of Cool Whip.

1 Box French Vanilla cake mix
4 eggs
1/3 cup room temperature butter
1 whole vanilla bean, scraped (or 1 teaspoon vanilla)
1 cup milk, room temp
15 Oreo’s crushed
1 (8oz) pkg. cream cheese, softened
1 (16oz) box powdered sugar
1 (8oz) container Cool whip, room temperature
15 Oreo’s crushed
¼ tsp. pure vanilla extract
Mix cake mix, eggs, vanilla, and milk. adding the first
15 crushed Oreo’s to the batter.
Bake in  a 13 x 9 pan, bake 350 for 33-38 minutes.  Let cool. Remove from pan and slice evenly down the center. Fill with part of the frosting. Cover with top layer and frost.
In mixer cream the cream cheese and sugar. Add vanilla and
stir in Cool whip. Mix well. Add rest of crushed Oreo’s.
Incorporate all ingredients until well blended. Frost cake.
* Cake may be baked in a 13 x 9 inch pan

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