I made the Cookies & Cream snack cake. The icing also was really easy to make. I prefer the cream cheese frosting, which is what I use in my recipe. Italian Cream cake is a vanilla cake with coconut and pecans baked in, topped with either a whipped cream frosting, or a cream cheese frosting. Layered vegan cookies and cream cake, just like how you remember it! I was really surprised at how easy it was to mix up the cake. It’s so rewarding to make something that not only tastes great but looks awesome too! I only used 2 cups powdered sugar and it is plenty sweet enough. The cake turned out very moist. The icing is very good. Cookies and cream was definitely my favourite ice cream flavour growing up! I loved the contrast of the smooth vanilla ice cream with the crunchy sweet and salty cookies! This recipe is a keeper. Baked for 42 minutes. I am proud of this one! I did the chocolate drip technique for the first time and was pleasantly surprised at how it turned out. Three layers of vanilla sponge studded with chocolate cookies, decorated with an American-style buttercream and chocolate ganache. It definitely adds something special. ? The batter was thin so mixing it with a fork was really easy. Moist white cake, crushed chocolate cookies, rich chocolate ganache and cookies and cream buttercream? In all the Italian Cream Cakes that I have ever had there has been a slight flavor of almond extract, or even in some cases an amaretto flavor added. One of the best icings I have ever made.