This Pillsbury cake mix is elevated with creamy homemade Cookies and Cream Frosting and an elegant chocolate ganache! I’ve partnered with Pillsbury Baking on this post, to have a device-free evening and get the family involved in some sweet fun!
So Pillsbury challenged me to spend a “device free” evening with my family. Now, this really shouldn’t be as hard as it is. You learn very quickly how many times you actually look at your phone, when your phone isn’t available. In all honestly, my kids didn’t struggle at all…it was ME who had the hardest time!
HOWEVER, I prevailed…most certainly because there was frosting to distract me. Cookies and Cream frosting to be specific! Pillsbury sent us a box full of goodies to inspire us, so naturally our device-free evening was spent in the kitchen. We agreed on the Purely Simple Chocolate Cake which is AMAZING, by the way, with no preservatives, colors, or artificial flavors, and put a spin on it by making our own homemade frosting.
The cake baked up perfectly and the frosting was simple! My kiddo loved getting involved in the frosting process…
The frosting is an easy buttercream with crushed up chocolate sandwich cookies mixed right in…
Licking the spatula happens to be Max’s favorite part…
Once we got the cake frosted we decided to get a little fancy with a drippy chocolate ganache on top. Super rustic, but oh so elegant! You would never know an 11 year old made this cake!
And part of the evening was playing with this cute little instant camera…If you don’t take a picture of the cake…did it ever exist?
And then of course we ate it!
Nothing better than conversation with your family and a slice of cake. When I get my kids involved in the kitchen it really sparks their creativity, which I love to see! Whether it’s coming up with recipes, or helping with the photography…it’s just so much fun to see.
Try it out…just one evening every so often, put your devices away and really enjoy each other…and a slice of cake!Print
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 15 chocolate sandwich cookies, crushed
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and powdered sugar, mixing until smooth, scraping the sides of the bowl as necessary.
- Add in the vanilla and mix and continue mixing until smooth and creamy.
- Stir in the crushed cookies until evenly incorporated.
Frost cake immediately or store airtight, refrigerated for up to 7 days.
To make the chocolate ganache melt together 1 1/2 cups chopped chocolate and 2 tablespoons whole milk. Cool slightly and pour on top of the cake slowly, letting it slowly drip down the sides of the cake.
*I partnered with Pillsbury Baking on this post, but all opinions are my own.
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