Chocolate Cookies and Cream Cake

Preheat oven to 350°F.

Grease and flour two 9 inch round pans, and line the bottom with parchment.

In a measuring cup combine the buttermilk and vinegar, and set aside.

In a medium bowl mix the flour, baking soda, dutch cocoa, and salt and set aside.

In a large electric mixer bowl, cream the sugar and shortening until it looks crumb-like. Mix in one egg at a time, mixing well after each addition. Mix in the buttermilk mixture. Mix well. Slowly add in the dry ingredients and mix well on medium speed for about 30 seconds. Mix in the boiling water and vanilla. Mix well on medium speed for about 1 minute until smooth. Divide the batter equally into the two pans.

Bake for about 30 minutes (depends on the oven). When a toothpick comes out clean from the center of the cake, the cooking is complete. Remove the cakes from the oven. Leave the cake in the pans for 5-10 minutes, and then remove them from the pans to a wire rack. Cool completely.

Frosting:
Cream the cream cheese, and butter until light and fluffy. Add the powdered sugar, mix on low speed until a firm frosting consistency is achieved. Add in the remaining ingredients (except the Oreos) and mix on medium-high for 1-2 minutes, until it becomes like whipped topping.

Putting one of the cake layers on a plate, smooth some frosting on the top. Apply one even layer of cookies onto the frosting. Smother some frosting over the cookies, so it appears to have a smooth layer over the top of the cake. Set the other cake on top of the frosted cake. Frost a smooth crumb coat on the top and sides of the cake.

Refrigerate for about an hour to set the crumb coat. Finish frosting with the remaining frosting as desired.

Suggestion: Line the bottom of the cake with whole Oreos and crush some more Oreos on top. Garnish as desired.

Enjoy!!