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Friday, May 7, 2010

Cookies & Cream Cake

Alex's birthday was a few days ago, but since her daddy was away for a few days, my sweety decided to wait until he was back to have her birthday cake.  Isn't she the best?

She wanted an Oreo cake this year for her birthday, and I found a great looking recipe online that I was excited to try.  However, being stuck with a limited-stocked store (and no white chocolate or cocoa powder!! ARRGG!) I had to whip out my iPhone in the middle of the baking aisle to google and figure something out last minute.  So, I found this cookies and cream cake, and with the amazing reviews, I figured it was worth a shot.

The cake was ok.  After all, the recipe is a cake mix with crushed Oreos added, not too difficult, but I was excited to try the frosting since the reviews said it tasted exactly like an Oreo center.  And it did!  However, I learned that the beauty of an Oreo is that the cream center is portioned for you, not offered up in thick mounds of frosting piled atop a cake.  It tasted waaaay too artificial and overpoweringly sweet, and the hubs and I couldn't handle it (plus the fact that its made with shortening gave me the heeby-jeebies).  The kiddos, however, gobbled it right up, but then again, kids+cake=happiness.  If you are a die-hard Oreo cream fan, then go ahead and give it a shot, but if you get tired of it after a bit like I do, I'd attempt a different frosting.

Cookies & Cream Cake

1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup Oreo cookie crumbs
3 cups powdered sugar
3/4 cup shortening
1 teaspoon vanilla extract
2 egg whites
12 Oreos

1.  Preheat oven to 350˚.  Grease and flour two 9-inch round cake pans.

2.  In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes.  Gently stir in crushed cookies.  Pour batter into the prepared pans.

3.  Bake for 25-35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean.  Cool 10 minutes in pans.  Remove from pans, and completely cool on racks.

4.  To make frosting:  In a small bowl, thoroughly blend in 1/2 cup powdered sugar, shortening, vanilla, and 2 egg whites.  Beat in remaining powdered sugar until creamy.  Frost the cake, and garnish with remaining cookies.

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