Now, I'll admit, I took the easy way out. Since I had limited time, and was already preparing the mozzarella sticks, penne, and chicken, I decided to go the *dun dun dun* box cake route.
I know, I know, not so original. But you know what? It was delicious. And next time I make it, I will definitely try my hand at making some or all of the parts from scratch next time. This time, however, I present you with the Shortcut Cookies & Cream Cake.
Shortcut Cookies & Cream Cake
(warning: NOT WW-friendly, but completely delicious)
- 1 box French vanilla cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 1/3 cup water
- 1 tub buttercream frosting
- 1 tub chocolate frosting (I went with dark chocolate)
- 1 package Double Stuf Oreos
- Preheat oven to 350 degrees.
- Prepare cake according to box. I used Duncan Hines, which calls for 3 eggs, 1/3 cup vegetable oil, and 1 1/3 cup water, but this might vary based on brand, so make sure to pay attention to the brand you select. Bake in 2 round cake pans.
- While cakes cool, take about 2/3 of the package of Oreos and crush in food processor, or place in plastic bag and smash to tiny bits with a rolling pin, mallet, or just your hand if you're so inclined. Empty tub of buttercream frosting into small mixing bowl. Add crushed Oreos and mix until well blended.
- When cakes have cooled, place first layer on serving plate. If top is uneven, feel free to slice off some of the top to even it out. Spread buttercream-Oreo mix over bottom layer. Place 2nd layer on top, and frost with chocolate. You can frost the sides if you'd like, but I decided to go with a thicker layer of frosting on top.
- Break remaining Oreos into pieces and use to garnish cake.