NEELY'S COOKIES AND CREAM CAKE

Neely's Cookies and Cream Cake image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

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Nonstick cooking spray
2 cups all-purpose flour, plus more for pans
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, plus 1 egg yolk
1 cup unsalted butter, melted
1 cup buttermilk
1 1/2 cups finely crumbled chocolate sandwich cookies
Cookies and Cream Cheese Icing, recipe follows
1 stick butter, softened
2 (8-ounce) packages cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1 1/2 cups finely crumbled chocolate sandwich cookies

Steps:

Preheat the oven to 350 degrees F.
Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.