I am proud of this one! Moist white cake, crushed chocolate cookies, rich chocolate ganache and cookies and cream buttercream? Italian Cream cake is a vanilla cake with coconut and pecans baked in, topped with either a whipped cream frosting, or a cream cheese frosting. I prefer the cream cheese frosting, which is what I use in my recipe. I made the Cookies & Cream snack cake. The cake turned out very moist. It definitely adds something special. This recipe is a keeper. I was really surprised at how easy it was to mix up the cake. The batter was thin so mixing it with a fork was really easy. Three layers of vanilla sponge studded with chocolate cookies, decorated with an American-style buttercream and chocolate ganache. Baked for 42 minutes. One of the best icings I have ever made. In all the Italian Cream Cakes that I have ever had there has been a slight flavor of almond extract, or even in some cases an amaretto flavor added. ? The icing also was really easy to make. Layered vegan cookies and cream cake, just like how you remember it! I only used 2 cups powdered sugar and it is plenty sweet enough. I did the chocolate drip technique for the first time and was pleasantly surprised at how it turned out. Cookies and cream was definitely my favourite ice cream flavour growing up! The icing is very good. I loved the contrast of the smooth vanilla ice cream with the crunchy sweet and salty cookies! It’s so rewarding to make something that not only tastes great but looks awesome too!

cookies and cream cake

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