Cookies and Cream Sheet Cake

through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment beat the cream cheese on mediumhigh speed until creamy about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners sugar and vanilla extract and then beat on medium speed until combined and completely smooth about 2 full minutes. Scrape down the sides and up the bottom of the bowl. Switch the mixer to low speed and with the mixer running carefully pour in the cream in a slow and steady stream. After all of the cream has been added turn the mixer up to high speed and beat until thick and stiff peaks form about 12 minutes.
Frost the cake If youd like to pipe any frosting on the cake like I did in the photo above set aside about 1 cup of frosting. Fold chopped Oreos into remaining frosting or all of the frosting if you are not piping any of it. Spread onto cooled cakeit will be a thick layer of frosting. I find a small offset spatula is best for frosting 913inch sheet cakes. For the pictured piping I used a Wilton 1M piping tip and piped a zigzag design around the border.
Serve immediately or cover and set aside for a few hours before serving. Or cover and refrigerate for up to 1 day then bring to room temperature before serving. You can definitely serve the cake cold but many preferred it closer to room temperature. Frosting is sturdy enough at room temperature or in warmer weather for a few hours.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.