Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Cocoa, unsweetened
  • 2 cups Flour
  • 2 tbsp Food coloring, red
  • 2 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla

• Snacks

  • 24 Chocolate sandwich cookies

• Dairy

  • 1 cup Butter
  • 4 oz Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 1/2 cup Sour cream

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup butter
• 1 cup buttermilk
• 2 cups flour
• 1 tablespoon unsweetened cocoa
• 2 cups sugar
• 2 eggs, lightly beaten
• ½ cup sour cream
• 2 tablespoons red food coloring
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 8 oz cream cheese
• 4 oz butter
• 2½ cups powdered sugar
• 24 Chocolate Sandwich Cookies (Oreos) - about ⅔ package

Directions

• Preheat the oven to 375ºF. Grease a 9x13-inch baking pan.
• In a saucepan, combine the butter and the buttermilk and bring to a boil. Meanwhile, in a large bowl, combine the flour and cocoa. Stir in the sugar. Add in the eggs, sour cream, red food coloring, vanilla, baking soda and salt. Mix to combine.
• Pour the boiling butter/buttermilk mixture into the flour mixture, a little at a time, stirring constantly. The batter will be very thin. Pour the batter into the prepared pan.
• Bake the cake for 25-28 minutes, or until a tester inserted in the center comes out clean.
• To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar a little at a time. Beat for 2-3 minutes.
• Put the cookies in a large zip top bag and use a mallet to crush and break them up. Stir the cookie pieces into the frosting and frost the cake. Cut into slices to serve.