Neely's Cookies And Cream Cake
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
39
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Cocoa (unsweetened)2 cups
Granulated Sugar1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Unsalted Butter (melted)1 cup
Buttermilk1 pinch
Salt1 tsp
Vanilla Extract3.75 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 350 degrees F
2
Spray 2 (9-inch) cake pans with cooking spray and dust with flour
3
In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt
4
Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine
5
Next, add the buttermilk and beat until smooth, about 2 to 3 minutes
6
Add in the crumbled cookies and beat until incorporated
7
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
8
Remove from the oven and cool, on a rack, in the pans for 5 minutes
9
Turn the cakes out onto a rack and let cool completely
10
Frost with Cookies and Cream Cheese Icing and serve
11
In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes
12
Add the salt and vanilla
13
Add in the confectioners' sugar, 1/2 cup at a time, until smooth
14
Beat in the crumbled cookies
15
Frost the chocolate cookie cake when the cake has cooled