Cookies and Cream Cake

Directions

For the Cake:

1. Preheat the oven to 350°.

2. To prepare the bundt pan, generously coat a 12-cup bundt pan with baking spray. Set aside.

3. In the bowl of your mixer, add the butter and sugar. Beat on medium speed for 3 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl.

4. Add vanilla and eggs, one at a time beating until you no longer see the yolk before adding the next egg. Beat on high speed for 2 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl.

5. In a separate bowl, combine the flour, black cocoa, baking soda, baking powder and salt. Stir with a whisk to combine.

6. Add ⅓ of the flour mixture to the butter mixture and turn the mixer on low. With the mixer running, add ½ of buttermilk mixture, then ⅓ of flour mixture, the rest of the buttermilk and then the rest of the flour mixture. Scrape the bottom and sides with a rubber spatula and continue to beat just until combined.

7. Spoon mixture into the greased bundt pan. Spread the batter in an even layer using a rubber spatula. Bake at 350° for 45-47 minutes or until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs attached.

8. Remove from the oven and let it cool on a cooling rack for 10 minutes. Invert onto the cooling rack and let it cool completely. Once it is completely cool, transfer to a serving plate before glazing.

For the Top

1. In a small bowl, combine the powdered sugar, heavy whipping cream and vanilla. Stir with a whisk until fully combined. If it’s too thick to pour on the top of the cake, add heavy cream by ½ tablespoonful until you reach the desired thickness. Pour over the cake. It should start to drip down the sides, but you may need to use the back of a spoon to lightly nudge it over the side. Sprinkle with chopped Oreos.