Cookies and Cream Sheet Cake

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5 from 2 votes

Cookies and Cream Sheet Cake

Prep Time 30

Cook Time 30

Total Time 1

Servings to 10

Author Stacey Little

Ingredients

1 (14.3-ounce) package OREO cookies
1 (15.25-ounce) box white cake mix
1 cup milk
1/3 cup vegetable oil
3 large eggs

For the frosting:

3/4 cup unsalted butter (room temperature)
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup heavy whipping cream

Instructions

Preheat the oven to 350°F and lightly spray a 9x13-inch baking pan with nonstick cooking spray. Place the cookies in a gallon-size ziptop bag and crush them with a rolling pin or meat mallet. You want them to be broken up well, but not pulverized. Set aside.
In a large bowl, combine the cake mix milk, vegetable oil, and eggs. Use a mixer to mix it well - about 2 minutes. Measure out about 2 cups of the crushed cookies and stir them into the batter. Pour the mixture into the prepared baking pan and bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Set aside and cool completely.
Once the cake is cool, make the frosting by using a mixer to beat the butter until smooth. Gradually add the powdered sugar mixing well after each addition. Scrape down the sides of the bowl and mix well. Add the extracts and mix well. Gradually add the whipping cream until the frosting is near spreading consistency. Stir in the remaining cookie crumbs. Add additional whipping cream if it's too thick to spread or some additional powdered sugar if it's too thin. Spread the frosting over the cake.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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