One of my favorite cakes to make for my family is Martha Stewart’s Icebox Chocolate Chip Cookie Cake. Sometimes I follow the recipe exactly, and other times, I change out the cookies, or turn the cake into trifles.
For this year’s Halloween Party, I used Halloween Oreos (with the orange filling) and Baby B helped me make the cream filing and assemble the cake. If you can buy just four ingredients, turn on your mixer, and stack cookies, you can make this cake — and your kiddos can help.
- Halloween Oreos (3 packs)
- Heavy whipping cream (4 cups)
- Mascarpone cheese (8 oz.)
- Sugar (2 tablespoons)
- In a stand mixer, combine cream, cheese and sugar. Blend on high speed until stiff white peaks form.
- Place a layer of Oreos on your cake plate.
- Using a pastry bag or a gallon size ZipLock bag with the corner cut off, add a layer of the cream on the cookies.
- Add another layer of cookies, then more cream. Keep layering and end with a frosting of cream. The trick is to keep the cookie layers going up straight, because they tend to slant in. The only solution, I think, is to keep stepping back as you add layers to check how the sides are stacking up.
- Refrigerate overnight. In the morning, the cookies will be soft and you can insert a cake topper.
You can see my other takes on this cake in these posts — I guess I really like the recipe!