Cookies 'n Cream Cake

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“This cake looks just like cookies 'n cream ice cream. The kids love it--makes great cupcakes too. Be sure not to crush the cookies too small--you want coarse crumbles.”
1 nine inch two layer cake

Ingredients Nutrition

  • For Cake
  • 1 (18 ounce) package white cake mix
  • 1 14 cups water
  • 13 cup cooking oil
  • 3 egg whites
  • 1 cup coarsely crushed chocolate sandwich style cookies, with white filling (get the Oreo mini)
  • For Frosting
  • 1 cup shortening
  • 1 tablespoon vanilla
  • 4 12 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla
  • 4 -5 tablespoons milk
  • For Garnish
  • 2 ounces semisweet chocolate
  • 1 teaspoon shortening
  • broken miniature Oreo cookie


  1. Grease and flour two 9-inch round baking pans.
  2. Prepare the cake mix according to package except using the water, oil and egg whites.
  3. Fold in the crushed sandwich cookies.
  4. Spread batter into prepared pans.
  5. Bake at 350°F for 25 to 30 minutes or until done when tested with a toothpick.
  6. Cool on wire racks for 10 minutes.
  7. Remove from pans and cool completely on wire racks.
  8. For Frosting: In large mixing bowl, beat shortening and vanilla with an electric mixer for 30 seconds.
  9. Slowly add 2 1/2 cups of sifted confectioner's sugar, beating well.
  10. Add 2 tablespoons ilk.
  11. Slowly beat in 2 to 3 tablespoons more milk until frosting is of spreading consistency.
  12. Fill and frost the cake layers.
  13. In a heavy saucepan, melt the semisweet chocolate and shortening over very low heat.
  14. Drizzle mixture over top of cake (I just drizzle it at edge so part of it drips down the side).
  15. If you like, decorate cake with additional broken sandwich cookies.

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