A delightful twist on the classic cookies and cream cake, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
Greasing and flouring the pans ensures the cake releases easily after baking.
In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and egg whites.
Mix until the batter is smooth to avoid lumps.
Beat the mixture on low speed until moistened, then on high speed for 2 minutes.
Beating the batter well incorporates air, making the cake fluffy.
Gently fold in the crushed cookies using a spatula.
Folding gently prevents the cookies from breaking down too much.
Divide the batter evenly between the prepared pans and smooth the tops.
Smoothing the tops ensures even baking.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Check the cakes a few minutes before the timer to avoid overbaking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling completely prevents the frosting from melting.
In a mixing bowl, beat the powdered sugar, shortening, milk, and vanilla extract until smooth.
Adjust the milk quantity for your desired frosting consistency.
Frost the cooled cakes, spreading evenly over the top and sides.
Use a knife or spatula for a smooth finish.
Decorate with additional crushed cookies if desired and serve.
Adding cookies on top enhances the presentation and flavor.
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