This version from All Recipes seemed like a great choice because it started with a cake mix. Sure, using a mix is a shortcut, but also much more likely to a nice textured and tasting cake. Sometimes cakes from scratch are so dry, and I was doubly concerned on that score with the addition of the cookie to the cake mix. This was super easy to make, and I only made one substitution--milk in place of the water.
When it came to the frosting, I did a new search, since the frosting on the cake recipe had very mixed reviews. Almost all the recipes I came across used about the same proportions as used in this recipe, so that's what I used as the base. I made a recipe and a half to make sure I had enough for a layer cake. I added just a smidge of salt (salt always makes frosting better), and I used half and half instead of cream. Ultimately, this frosting was still very sweet, but since the cake isn't overly sweet they pair well together.
If you are a cookies and cream fan, this is a great combo. I think it was everything we hoped it would be.
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