This Cookies and Cream Chocolate Sheet Cake is great when you are pressed for time, but still want to impress!
Right before my sweet little third joined my family, I had a lot of my husbands co-workers to thank for the wonderful things that had been sent my way. There’s no better way to say thank you than with a cake, right? Like Joy the Baker says “it’s like a big glossy trophy that everyone wants to eat.”
However, I had a lot of problems this pregnancy. A LOT. I mean kidney problems, nerve problems, physical therapist problems. Okay TMI. You get it. I was a mess.
Being in two wrist braces, and having my mom blow dry my hair if I didn’t want to look like a Raggedy Ann doll, I came to the realization that despite my highest cake-making ambitions, I had to take it a little easy. No mixer, no piping, no wrist-busting required so that I could still have hopes that one day my hands would be functional again.
And this Cookies and Cream Chocolate Sheet Cake did the trick. It has the a super-moist chocolate crumb, and loaded with Oreos, in the batter AND in the frosting. Double-dose friends. People liked it, I liked making it, and my hands thanked me as well.
Cookies and Cream Chocolate Sheet Cake
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter 2 sticks
- 1/2 cup cocoa powder
- 1 cup hot water
- 1 cup chopped Oreo cookies
For the Cream Cheese Frosting:
- 1 oz package cream cheese 8, at room temperature
- 1/2 cup unsalted butter 1 stick
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Oreo cookies as many as desired, chopped
Instructions
For the Cake:
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Preheat oven to 350 degrees.
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Grease a sheet pan with cooking spray and set aside. (I use an 11 x 17 jelly roll pan.)
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In a large mixing bowl, whisk together sugar, flour, baking soda, and salt.
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In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.
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In a small sauce pan, melt the butter on medium-low heat.
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Whisk in the cocoa powder and hot water.
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Turn up the heat to medium-high and bring the mixture to a boil.
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Add the melted butter mixture to the dry ingredients and mix until smooth.
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Stir in the milk mixture and mix until ingredients are combined.
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Stir in the chopped Oreo cookies.
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Pour the batter into the prepared sheet pan and spread evenly.
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Bake the cake for 17-19 minutes, or until a toothpick inserted in the middle comes out clean.
For the Frosting:
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In the bowl of a stand mixer, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and creamy.
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When the cake is completely cool, frost the cake with the cream cheese frosting.
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To top it off, sprinkle top of cake with roughly chopped Oreo cookies.
Sheet Cake recipe adapted from Pioneer Woman
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