This is a recipe from The Cake Mix Doctor. My family loves it and it's very easy to prepare. It's been requested for birthday cakes, but it's so easy, you can enjoy it anytime. There is no sweetener in the frosting, just the cookie crumbs. But if you wish, you can add about 1 tablespoon of sugar when you are whipping the cream for a little extra sweetness.
- 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°.
- 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.