batter for three layer, 9 inch vanilla cake, baked and cooled
3-4 c chocolate butter cream icing
about 1 c Samoas, crushed
two 8 oz boxes Samoas (30 cookies) cut in half
Place 1 baked and cooled cake layer onto a 9 inch cardboard cake circle. Using the back of an icing spatula, spread chocolate butter cream very evenly and smoothly around the sides of the cake. Next, spread a generous amount of buttercream very evenly and smoothly on the top. Top with the second layer and frost the sides and top. Take a small handful of the crushed cookies and pat onto the sides of hte iced cake. Continue the process until the edge is covered completely, being careful not to get crumbs on the top of the cake. Fill a pastry bag with a star tip with the remaining chocolate butter cream, working all of the air out of hte bag.
Start decorating by putting a medium-sized star in the center of the cake. Starting at the central star, create a steady, even sprial design of stars around the entire surface of the cake. Arrange the cookie halves in an upright arched position, being sure to press lightly on any part of hte cookie that touches the frosting to sink it into the frosting surface. Arrange the cookies to the inside of the spiral frosting, carefully leaning the cookies back into the spiral of hte chocolate butter cream. This will provide support for the cookie to remain in an upright position. Makes one 9 inch cake.
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