It is a rainy summer day here in DC, and I think that I need to make this Cookies and Cream Snack Cake again today. When I made this, the kids were in the kitchen drooling, waiting for me to finish taking pictures of it so that they could dig in. They happily became my little photo assistants, holding reflectors without any huffing or puffing because they knew that this piece of cake would be fair game as soon as I was done. After one bite, William asked me if I would make this cake again. And soon. The chocolate cake is so moist, and simple to make. It is so delicious that it is perfect on its own, but with a thick layer of Cookies and Cream frosting – it is incredible. This chocolate cake recipe is a keeper, I have made it so many times, and it never fails. Even better, it is a one bowl recipe.
My friend Courtney of Pizzazzerie recently released the most gorgeous cookbook, Frostings. It is fun, creative, and has tons of amazing frosting recipes in it. I happen to love a single theme cookbook, and this one does not disappoint. William and I were flipping through it, and he asked me to make almost every single recipe. Pumpkin Spice, Chai Vanilla Bean, Mint Chocolate Chip, Key Lime Pie, yes please! He is a frosting dude. We are really good cake sharers because he loves frosting and I love cake. We decided on Cookies and Cream frosting because it happens to be our favorite combination. This cake might not be the prettiest cake that I have ever made, but this one is a going to making many appearances.
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3 cups flour
2 cups Dixie Crystals sugar
6 Tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2/3 cup melted butter
2 Tablespoons white vinegar
2 cups cold water
Cookies and Cream Frosting:
2 sticks butter, room temperature
1 (7-ounce) jar marshmallow cream
1/4 teaspoon salt
1 Tablespoon vanilla
3-4 cups Dixie Crystals powdered sugar
3 Tablespoons heavy cream
16 Oreo cookies
Beat the butter and marshmallow cream in the bowl of an electric mixer fitted with the paddle attachment, for 2 minutes. Reduce speed to low, and slowly add the powdered sugar, 1 cup at a time until well incorporated. Add the salt, vanilla, and heavy cream. Beat until combined.
Crush the Oreos with a rolling pin. I like to leave some big chunks, I like having big pieces in the frosting.
- 3 cups flour
- 2 cups sugar
- 6 Tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- ⅔ cup melted butter
- 2 Tablespoons white vinegar
- 2 cups cold water
- 2 sticks butter, room temperature
- 1 (7-ounce) jar marshmallow cream
- ¼ teaspoon salt
- 1 Tablespoon vanilla
- 3-4 cups powdered sugar
- 3 Tablespoons heavy cream
- 16 Oreo cookies
- Mix the dry ingredients in a large bowl. Add melted butter, vinegar, and water. Mix until just combined. This batter will be thin. Pour into a 9x13 pan that has been sprayed with cooking sprayed.
- Bake in a preheated 325 degree oven for 35 to 45 minutes. Cool completely.
- Beat the butter and marshmallow cream in the bowl of an electric mixer fitted with the paddle attachment, for 2 minutes. Reduce speed to low, and slowly add the powdered sugar, 1 cup at a time until well incorporated. Add the salt, vanilla, and heavy cream. Beat until combined.
- Crush the Oreos with a rolling pin. I like to leave some big chunks, I like having big pieces in the frosting. Fold into the frosting. Spread frosting over cooled cake.