OREOS 'N' CREAM CAKE

Oreos 'n' Cream Cake image

This comes from the February 2009 issue of Family Circle magazine. It seems to be different from the other cookies and cream cake recipes on this site so I thought I'd post it. I haven't tried it yet but definitely plan to in the future.

Provided by BakerNoMo

Categories Dessert

Time 56m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

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Ingredients

1 3/4 cups all-purpose flour
2/3 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 1/4 cups buttermilk
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 (16 ounce) box confectioners' sugar
3 -4 tablespoons milk
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups chopped Oreo cookies

Steps:

Heat oven to 350. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess.
Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.
When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of cake to cover. Brush excess crumbs off stand before serving.

Nutrition Facts : Calories 704.8, Fat 35.1, SaturatedFat 18.1, Cholesterol 117.3, Sodium 474.8, Carbohydrate 95, Fiber 2.8, Sugar 68.1, Protein 7.4