The Best Cookies & Cream Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 cup Cocoa powder, unsweetened
  • 6 cups Powdered sugar
  • 1 tsp Sea salt
  • 1 tsp Vanilla extract, pure
  • 2 tsp Vanilla extract, pure
  • 1 3/4 cups White sugar

• Oils & Vinegars

  • 1/2 cup Sunflower oil

• Dairy

  • 2 sticks Butter, unsalted
  • 1 cup Buttermilk
  • 7 tbsp Heavy cream

• Liquids

  • 1 cup Water

Found on honestandtasty.com

Ingredients

• 1 ¾ cups all-purpose flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
• 1 ¾ cups white sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder (I always use aluminum-free baking powder)
• ½ cup sunflower oil
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup water
• 2 sticks (1 cup) Unsalted Butter, softened
• 2 teaspoons Pure Vanilla Extract
• 7 tablespoons Heavy Cream
• 6 cups (24 oz) Powdered Sugar
• 15 Chocolate Sandwich Cookies + a few extra for decorating the top of the cake (I always use Newman O’s, as they’re preservative-free and additive-free. And they taste yummy.)

Directions

• Preheat oven to 350º F (176ºC).
• Thoroughly grease and lightly dust (1 tablespoon of flour mixed with 1 tablespoon of cocoa powder) two 9-inch round cake pans and tap out excess.
• In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
• In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
• Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
• Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
• Pour the batter into the pans and bake for 25 minutes or just until a toothpick/fork poked into the center comes out clean.
• Cool for 10 minutes before removing cakes from the pans. Run a knife along edges of cake pans to release cakes.
• In a medium bowl, combine butter, vanilla extract, heavy cream, and powdered sugar. Once starting to come together, you can use an electric mixer to mix well.
• Place 15 cookies into a large sealed, plastic bag. Wrap the bag in a hand towel and use a mallet to crush the cookies.
• Add crushed cookies into frosting and mix in using spatula.