Categories: Cake, Dessert, Paula Deen

Ingredients

• 1 1/4 cups butter, softened
• 3 cups sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 cup heavy whipping cream
• 25 cream-filled chocolate wafer cookies, coarsely crushed (Oreo cookies)
• 2 cups powdered sugar
• 3 tablespoons whole milk

Directions

1. Preheat oven to 325°.

2. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.

3. In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Beat in vanilla.

6. Gradually add flour alternately with cream, beginning and ending with flour, beating just until combined after each addition.

7. Spoon half the batter into prepared pan.

8. Top evenly with half of crushed cookies; spoon remaining batter over cookies.

9. Top with remaining crushed cookies.

10. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick comes out clean.

11. Let cool in pan for 10 minutes.

12. Remove from pan, and cool completely on a wire rack.

13. In a small bowl, whisk powdered sugar and milk until smooth.

14. Drizzle glaze over cooled cake.

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