Today it’s my husband 32th Birthday!
The other day when I received my food network magazine he looked at it (there was a cake special in it) and at the second he saw the cookies and cream cake he said: I want this one for my birthday, haha! To make him happy and since it was his birthday I baked him the cake this morning! He decided to take a day off from work so we ate it for lunch, haha it was super awesome and delicious!
So this time, it’s not my recipe, all the credits (for the recipe, not the making) goes to Food network magazine jan-feb 2013 issue (page 72)
For my birthday in May, my sweet husband will make the one I want too… hummm let me think… It will be a S’mores cake! I’m such a fan!)
(The gift I gave him.. a painting I did on an old vinyl record)
Our big girl Dalie enjoying the cake 🙂
1 double layer cake (10-12 slices)
(the recipe is for 2 round 9 inch cakes)
* 1 cup butter or margarine (room temperature)
* 3 cups all-purposed flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 1/4 cup sugar
* 4 large eggs
* 1 1/2 tablespoons pure vanilla extract (I used my Mexican vanilla)
* 3/4 cups 15% cream
* 1/2 cup water
* 3/4 cup (6 oz) white chocolate, chopped
* 1 1/2 cups butter or margarine (room temperature)
* 1 teaspoon pure vanilla extract
* A pinch of salt
* 3 cups confectioner’s sugar
* 15-18 chocolate sandwich cookies (oreo kind)
* Preheat oven to 350′F.
* Whisk 3 cups flour, the baking powder and salt in a bowl until combined.
* Beat 1 cup of butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
* Pour batter into cake silicone mold (my favorite choice) or into regular molds, bake for 30 minutes or until a toothpick come out clean from the middle of the cake.
* Remove from the oven and let the cakes cool completely.
* Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined.
* Gradually beat in the confectioners’ sugar until smooth.
* Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies.
* Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides. ( you can also decorate with other ingredients too if you want)