Chocolate Cookies and Cream Cake

By saraneddie

Ingredients

• Cookies and Cream Cheese Icing:
• 2 cups all-purpose flour, plus more for pans
• 3/4 cup unsweetened cocoa
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs, plus 1 egg yolk
• 1 cup unsalted margarine, melted
• 1 cup pareve milk or soymilk
• 2 tablespoons white vinegar
• 1 1/2 cups finely crumbled chocolate sandwich cookies (like a pareve Oreo)
• 1 stick margarine, softened
• 2 (8-ounce) packages tofutti cream cheese, softened
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners’ sugar
• 1 1/2 cups finely crumbled chocolate sandwich cookies, like pareve Oreos

Preparation

Step 1

Preheat the oven to 350 degrees F.
Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted margarine and combine. Next, add the pareve milk and vinegar and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.

ICING
In a large bowl with an electric mixer, blend the margarine and pareve cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners’ sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.