Pistachio Cookie Cake
A moist white cake with added Oreo Pistachio cookie chunks on the inside, a vanilla/almond buttercream frosting with more cookies on the outside.
Yield: 12 pieces
Calories: 957kcal
Materials
The Cake
- 1 box white cake mix (like Betty Crocker Super Moist)
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/4 cup Oreo Thins - Pistachio, (approx. 14) roughly chopped
The Frosting
- 1 cup butter
- 1/2 cup Crisco
- 6 cups confectioners sugar
- 8-10 tsp. water
- 1 tsp. vanilla extract
- 1 tsp. almond extract
Instructions
- For the cake: make the cake batter according to directions on the box, then add the cookie chunks. Bake in 2 - 8" or 9" round baking pans. (NOTE: you can also bake as cupcakes or in a 13 x 9 baking dish, follow directions on box for baking times.)
- Allow cake to thoroughly cool before frosting.
- For the frosting: beat the butter and Crisco until thoroughly mixed. Add confectioners sugar 2 cups at a time, adding some of the water between batches until you reach desired consistency. Add the extracts.
- Frost middle, sides, and top of cake. This recipe allows for extra for decorating purposes.
- OPTIONAL: chop 10 cookies to use on the side of the cake and cut approx. 8 cookies in half for the top of the cake between dollops of frosting.
- Enjoy!
Nutrition
Calories: 957kcal