Cookies and Cream Gooey Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1 (15.25 oz.) box dark chocolate cake mix
• 1/2 cup (1 stick)plus 2 Tbsp. unsalted butter, melted, room temperature, divided
• 4 eggs, room temperature, divided
• 2 cups plus 2 Tbsp. powdered sugar, divided
• 1 (8 oz.) pkg. cream cheese, room temperature
• 3 Tbsp. unsweetened cocoa powder
• 1/4 tsp. instant coffee
• 2 tsp. vanilla extract
• pinch salt
• 2 cups heavy cream
• 10 cream-filled chocolate sandwich cookies, crumbled, plus 10 to 12 whole cookies, cut in half

Directions

1. Preheat oven to 350 degrees. Spray bottom of a 13 × 9-inch baking pan with cooking spray. Line bottom with parchment paper and spray paper.

2. In a large bowl, whisk together cake mix, 1/2 cup melted butter and 2 eggs until well combined. Pat into bottom of prepared pan.

3. Combine 2 cups powdered sugar, cream cheese, 2 eggs, cocoa and instant coffee in a mixing bowl. Beat with an electric mixer using a whisk attachment on low speed. When blending, turn mixer speed to high. Add 2 Tbsp. melted butter, vanilla extract and salt and continue beating until well blended.

4. Pour batter onto cake mix layer and spread evenly. Bake 27 to 33 minutes (the center should still be gooey and will look under-baked). :Let cool to room temperature in pan.

5. Chill a mixing bowl and whisk attachment (or hand whisk) in refrigerator 15 minutes. Place heavy cream and 2 Tbsp. powdered sugar in chilled bowl and whip until soft peaks form. Spread over top of cooled cake. Sprinkle remaining cookie crumbs on top. Cut cake into slices. Place a half cookie I the center of each slice.

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