Want to spread some holiday cheer? Wow your friends and family with this decadent, delicious and “oh so gorgeous” holiday dessert!



Peppermint Oreo Cookie Dough Cake

Ingredients:
1 box chocolate cake mix
1 box chocolate pudding mix
1/2 c + 1 tbsp vegetable oil
4 eggs
1 cup water
3/4 cup peppermint baking chips
4 sticks butter- 2 salted 2 unsalted, softened
8 cups powdered sugar
3 tsp vanilla
1 cup nutella or chocolate spread
6-8 tbsp cream
1 container The Cookie Dough Cafe Oreo Dough, room temperature (The Cookie Dough Cafe Oreo cookie dough)
Peppermint Bark or Peppermint Chocolate, chopped
1 cup heavy cream
1 cup semisweet chocolate chips
Decorative Sprinkles- Sprinkle Pop Rockefeller
Cake accents from Bakery Bling
Candy Cane Hershey Kisses
Chopped candy canes

Directions
Preheat oven to 350 degrees
In a large bowl, stir the cake mix, pudding mix, oil, water and eggs until combined. Stir in the peppermint baking pieces.

Divide the batter among 3- 6″ baking pans sprayed with baking spray or greased.
Bake according to package directions. (I baked them for 29 minutes). Remove from oven and cool completely.

In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, cream, vanilla and nutella. Mix until creamy. If it’s too thick add more heavy cream one tbsp at a time.

Place the first cake layer onto a cake round or flat plate. Spread an even amount of frosting on the layer, about 1/2 cup to 3/4 cup.

Top with a flat disc of cookie dough. To do this, make sure the cookie dough is at room temperature. Scoop out half of the container and flatten it on a cutting board into a 6″ circle. Place the disc on top of the frosting.

Place the next cake layer on top of the cookie dough. Top with the same amount of frosting and then sprinkle a layer of chopped peppermint bark on top.
Flip the last cake layer over so that the flat side becomes the top. Place it on top of the bark.

Next, frost the cake lightly to create a crumb coat. Refrigerate for at least 15 minutes.
Meanwhile, put the cookie dough in the freezer to harden.

Remove the cake from the fridge and spread another layer of frosting on the cake. To get the cake smooth, use an offset spatula and cake scraper. Refrigerate again for about 15 minutes. While you’re doing this start to make the ganache.

In a microwave safe dish, heat the heavy cream for 1 minute. Remove and add the chocolate chips. Let it stand for one minute and then mix it with a whisk until smooth.

Remove the cake from the fridge and once the ganache is warm, not hot, create the drip on the edge of the cake. You can use a spoon or bottle. Use a spatula and smooth the ganache into the center of the cake.
Refrigerate for 10 minutes. While waiting take the cookie dough out and start to create the scoops that will sit on the edge of the cake. Use an ice cream scoop or form into 1 1/2″ balls. If you use a scoop make sure to wash it off between each scoop.

When the cake is set, place the cookie dough balls on the border. Fill the center with decorations, crushed candy canes and sprinkles.
Use candy cane kisses to line the base of the cake. If desired, place the royal icing decorations on the chocolate drip once set.