Cookies and Cream Cake

This cake incorporates components from Oreos, chocolate chip cookies and milk.

...a killer cake. Literally.

Chocolate Oreo cake:

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1 cup crushed oreos

Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 8-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be quite thin. Pour batter into prepared pans. Sprinkle each evenly with oreos.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack, then tap the cakes out of the pans. Cool completely before frosting.

Chocolate chip cookie dough filling:

2 C all-purpose flour

1/2 t salt

3/4 C unsalted butter, melted

1 C packed brown sugar

1/2 C white sugar

1/8 tsp cream of tartar

1 T vanilla extract

6 T milk

1 cup chocolate chips

Combine all ingredients, thoroughly. When Oreo cake is cool, invert one cake, so the oreo side is facing down. Spread chocolate chip cookie dough filling evenly over top. Top with second layer cake, Oreo's facing up.

Frosting:

2 cups whipping cream
1/4 cup sugar
1 tsp gelatin
1 tbsp water

Combine gelatin and water, and let sit for several minutes. Microwave for 1 minute, or until clear liquid. Whip the cream right before frosting the cake (ideally right before serving). Add the sugar. When cream begins to form soft peaks, whip in gelatin at high speed. Frost cake.

Garnish with extra Oreo crumbles and/or chocolate chips. Serve thin wedges with milk.