Neely's Cookies and Cream Cake (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
cooking spray |
2 cups all-purpose flour, plus more for pans |
3/4 cup unsweetened cocoa |
2 cups granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon kosher salt |
3 large eggs, plus 1 egg yolk |
1 cup unsalted butter, melted |
1 cup buttermilk |
1 1/2 cups finely crumbled chocolate sandwich cookies |
cookies and cream cheese icing, recipe follows |
1 stick butter, softened |
2 (8-ounce) packages cream cheese, softened |
1 pinch salt |
1 teaspoon vanilla extract |
3 3/4 cups confectioners' sugar |
1 1/2 cups finely crumbled chocolate sandwich cookies |
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. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
4. 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. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
5. Cookies and Cream Cheese Icing:
6. In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.
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