I have this wonderful cook book that I swear by. Everything that I have made out of it has turned out perfect and scrumptious!
Once in while (at least once a week) I get a craving for something sweet. But, cheap candy & candy bars doesn't satisfy this craving (besides I am currently on a sugar diet with my Aunt and we aren't eating these things right now). My taste buds always crave something high quality, that you either have to spend some good money to buy, or you have to spend the time making it. Last week, I really wanted some
tres leche cake from Cafe Rio, but I settled for ice cream.
So last night I took out this trusty cook book and flipped through to see if I could find something tasty. Well, I found a bunch of recipes under an OUT OF THE BOX section. Basically, you make a regular 'box' cake but you add stuff to it to make it fancy. I decided on a Cookies-and-Cream Cake.
Here is the finished product:
I finished it last night around 10:00 PM, so we covered it up without tasting it.
This morning Briant woke me up to tell me he was going to cut the cake, so he could take some to work. I quickly got out of bed to watch. Shortly after cutting the first piece and sticking it in a container (for his lunch) we decided to cut a little piece for us to try. IT WAS SO GOOD!!! What a great breakfast!! Can you really go wrong with Oreos? I say to you... NAY!
I really had fun making this cake, in fact, I felt like... I was... good at it. I think this may become a new favorite past time. I have lots of friends who love to make cakes... I just might understand why now.
I know that as soon as I post this, everybody will get mad if I don't put up the recipe, so here goes:
Cookies-and-Cream Cake
1 package 2-layer-size white cake mix
1 cup coarsely crushed chocolate sandwich cookies with white filling.
1 recipe Creamy White Frosting
2 ounces semisweet chocolate
1 tsp shortening
1. Preheat oven to 350 F. Grease and lightly flour two 9 x 1 1/2-inch round cake pans. Set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Divide batter evenly between the prepared pans.
2. Bake according to package directions. Cool cake layers in pans on wire racks for 10 minutes. Remove layers form pans. Cool on wire racks.
3. Fill and frost cake with Creamy White Frosting.
4. In a small saucepan combine semisweet chocolate and shortening. Cook and stir over low heat until melted. Drizzle melted chocolate over top of cake.
Creamy White Frosting1 cup Shortening
1 1/2 tsp vanilla
1/2 tsp almond extract
1 pound powdered sugar (about 4 cups)
3-4 TBS milk
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add about half of the powdered sugar, beating well. Add 2 TBS of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency. This frosts the tops ans sides of two 8 or 9 inch cake layers. (Halve the recipe for a 13 x 9 x 2 inch cake). Freeze frosting in freezer for up to 3 months in container.