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Cookies and Cream-Mocha Chip Ice Cream Cake

This sophisticated play on a childhood favorite is sure to please both kids and adults.

Ingredients:

  • 20 Tbs. (2 1/2 sticks) (10 oz./315 g) unsalted butter, at room
      temperature
  • 1 Cookies & Cream Cake Mix (includes sugar and cake mix
      packets)
  • 5 egg whites, at room temperature
  • 3/4 cup milk (6 fl. oz./185 ml) milk, at room temperature
  • 2 pints (28 oz./875 g) mocha chip ice cream, slightly softened
  • 6 oz. (185 g) bittersweet chocolate, coarsely chopped
  • 3/4 cup (6 fl. oz./185 ml) heavy cream
  • 1/2 cup (3 oz./90 g) finely crushed chocolate sandwich cookies

Directions:

Preheat an oven to 350°F (180°C). Grease and flour two 9-inch (23-cm) round cake pans.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low, add the sugar packet and beat until just blended, about 1 minute. Increase the speed to medium and beat until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

In a bowl, whisk together the egg whites and milk until blended. With the mixer on low speed, add the cake mix packet in 4 additions, alternating with the egg white mixture and beginning and ending with the cake mix. Beat just until the batter is well blended, stopping the mixer occasionally to scrape down the bowl.

Divide the batter evenly between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, 26 to 28 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the pans onto the rack and let the cakes cool completely. Using a serrated knife, split each cake in half horizontally.

Cut out a 9-inch (23-cm) circle of parchment paper and place in the bottom of a clean 9-inch (23-cm) round cake pan.  Place 1 cake layer, top side down, in the pan. Spoon half of the mocha chip ice cream into the pan and, using an offset spatula, spread it evenly to the edges of the pan.

Top with a second cake layer, then spoon the remaining mocha chip ice cream on top and spread evenly. Top with a third layer of the cake, setting aside the fourth layer for snacking or another use. Cover with plastic wrap and transfer to the freezer until frozen solid, at least 2 hours and up to 2 days.

Place the chocolate in a heat-safe bowl. Set aside.

In a small saucepan over medium-high heat, warm cream until small bubbles form at the edge of the pan. Pour the cream over the chocolate and let sit for 1 minute. Stir until the chocolate is melted and the mixture is smooth.

Remove the plastic wrap from the cake and carefully turn out onto a wire rack. Place the rack on a baking sheet and remove the parchment paper. Pour the chocolate mixture over the cake, allowing the chocolate to cover the entire top and drizzle down the sides. Sprinkle the cake with the crushed cookies. Return to the freezer for at least 30 minutes before serving. Serves 12.

Williams-Sonoma Test Kitchen