Recipe courtesy of The Neelys
Neely's Cookies and Cream Cake
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1143
- Total Fat
- 62 g
- Saturated Fat
- 35 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 4 g
- Sugar
- 110 g
- Protein
- 12 g
- Cholesterol
- 243 mg
- Sodium
- 712 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1143
- Total Fat
- 62 g
- Saturated Fat
- 35 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 4 g
- Sugar
- 110 g
- Protein
- 12 g
- Cholesterol
- 243 mg
- Sodium
- 712 mg
Ingredients
Cookies and Cream Cheese Icing:
Directions
- Preheat the oven to 350 degrees F.
- Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
- 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.
- 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.
Cookies and Cream Cheese Icing:
- 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.
