STEP TWO: Next, in a large bowl (or using a stand mixer), add a cake mix, 1 cup water, vegetable oil, and three eggs. Mix until well combined, then place the baking pan and bake for 35-40 minutes.

Heat ¾ cup heavy cream, ⅓ cup (33 g) Dutch-process cocoa powder, and ⅓ cup (67 g) granulated sugar over medium-low heat, stirring, until combined and sugar is dissolved, about 4 minutes.

Chef notes. When we went on a recent family vacation, there was a dessert buffet with a delicious cookies and cream pie: my weakness. I couldn’t resist eating it, and Calvin really wanted some ...

If layer cakes aren’t your thing, this cookies and cream cake may be baked in a 13×9-inch pan instead. To do this, reduce the ingredients by 1/3 to make just the right amount of batter to fill ...