Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Why choose between cookies and cake when you can enjoy BOTH together? This Cookies and Cream Cake has ultra-moist layers of devil’s food cake and rich buttercream with cookies mixed right in. It’s finished with a drippy chocolate ganache and adorable mini Oreos. This is a MUST for all chocolate cake lovers! The cake gets its ultra-dark color from the addition of black cocoa powder (the same thing that’s used in Oreo cookies!) It’s a fun ingredient to play with, but if you don’t have it, you can use an equal amount of regular cocoa powder.
This recipe calls for pasteurized egg whites. It is safe to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton--look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.