Cookies and Cream Birthday Cake
There's something so comforting about the taste (and crunch) of a classic sandwich cookie. Serve this cake with ice cold milk for a wholesome treat.
INGREDIENTS | SERVES 8
- 1 18.25-ounce box devil's food chocolate cake mix plus ingredients called for on box
- 4 squares semisweet baking chocolate
- ¼ cup butter
- 1 8-ounce package softened cream cheese
- ½ cup granulated sugar
- 2 cups nondairy whipped topping
- 12 chocolate sandwich cookies, crushed
- Whole sandwich cookies for garnish
Preheat oven to 350°F. Grease and flour two layer cake pans. Set aside.
Prepare and bake cake according to instructions on box for a two-layer cake.
Remove baked cakes from oven and allow to cool for 5 minutes before removing to wire racks to cool completely.
Meanwhile, make chocolate glaze by melting chocolate and butter in the microwave. Melt for 1 minute on medium high. Remove from microwave. Stir. Continue to microwave in 10-second intervals until the mixture is smooth and creamy. Cool for 5 minutes.
In a large bowl, mix cream cheese and sugar until well blended. Fold in whipped topping and crushed sandwich cookies.
Spread cream cheese filling between the two layers of cake. Cover top layer of cake with the chocolate glaze.
Tile the top of the cake with round halves of sandwich cookies (twist to separate) for an elegant effect.
Nothing goes better with a cookie than cold milk. But if milk's not your cup of tea — well, consider tea. (Coffee or punch also work.) The cake is often the focus of the birthday, but beverages are important too, especially for young guests. Soft drinks are often too sweet to complement cakes, but milk and lemonade do nicely.