OREO COOKIE AND CREAM CHEESE FROSTING
Make and share this Oreo Cookie and Cream Cheese Frosting recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
- Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.
Nutrition Facts : Calories 304.2, Fat 16.4, SaturatedFat 9.2, Cholesterol 41.2, Sodium 186.8, Carbohydrate 38.9, Fiber 0.3, Sugar 34.7, Protein 1.9
COOKIES-AND-CREAM CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
- Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
VEGAN VANILLA CAKE WITH COOKIES-N-CREAM FROSTING
This is a sweet cake! It's an American-style vanilla butter cake (it's definitely sweet) with a fabulous cookies-and-cream frosting. You can either use vegan store-bought cookies or make your own. Either way it's a sweet winner!
Provided by Sara Kidd
Categories Everyday Cooking Vegan Desserts
Time 2h20m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
- Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
- Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
- Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
- Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
- Remove from the oven and let cakes cool completely, about 30 minutes.
- Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
- Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.
Nutrition Facts : Calories 947.4 calories, Carbohydrate 133.4 g, Fat 42.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 10.8 g, Sodium 755.1 mg, Sugar 91.9 g
OREO COOKIES AND CREAM CAKE WITH WHITE FROSTING
if you are a lover of white cake and vanilla frosting you will love this! this makes a wonderful cake for a kid's birthday party, stick whole mini Oreo cookies on top instead of the crushed :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- In a mixing bowl combine cake mix with water, oil and egg whites.
- Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff).
- Fold in the crushed Oreo cookies.
- Spread into prepared pan.
- Bake for about 25-30 minutes or until cakes tests done,.
- Cool completely.
- For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved).
- Spread onto the top of the cooled cake.
- Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top).
- Refrigerate until ready to serve (store any leftover cake in the refrigerator).
Nutrition Facts : Calories 529.1, Fat 21.9, SaturatedFat 4.4, Cholesterol 1.9, Sodium 377.8, Carbohydrate 81.3, Fiber 0.7, Sugar 67.1, Protein 3.5
COOKIES 'N CREAM CAKE
Very good, simple cake to make. Always gets a lot of attention.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
- Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
- To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g
COOKIES AND CREAM FROSTING
Thanks to this two-ingredient frosting, you can now cover all your desserts with cookies and cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- In medium bowl, beat frosting and crushed cookies with spoon until well blended. Frosts 13x9-inch cake generously.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
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