Cookies And Cream Cake - cooking recipe

Ingredients

FOR CAKE
20 chocolate sandwich style cookies (aka Oreo's)
1 (18 1/4 ounce) box white cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 eggs
FOR FROSTING
2 cups heavy cream (whipping)

Preparation

Process cookies in a food processor, and process until they are crumbs.
(I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
Preheat oven to 350\u00b0.
Grease 2- 9 inch pans with shortening, and dust with flour.
Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
Fold in 1 cup of the cookie crumbs.
Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
When cakes are done, cool in pans on racks for 10 minutes.
Then invert each cake onto a rack, turning right side-up to cool.
Cool completely.
Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
Gently fold in 1 cup of the cookie crumbs.
Chill until cake is completely cooled.
Here you can do either 2 or 4 layers.
For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
For 4 layers, use a serrated knife and slice each cake into 2 layers.
Frost between each layer, and top and sides of cakes.
Sprinkle remaining cookie crumbs on top of frosted cake.
Store cake in fridge, covered for up to 5 days.