COOKIES-AND-CREAM CAKE
If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.
Nutrition Facts : Calories 533 calories, Fat 21g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 354mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 1g fiber), Protein 3g protein.
COOKIES AND CREAM TORTE
Thanks to a boxed devil's food cake mix, you can put this showstopping dessert together in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
- Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
- Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 36 g, TransFat 2 g
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
MACAROON ICE CREAM TORTE
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
COOKIES 'N CREAM TORTE
Number Of Ingredients 8
Steps:
- 1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.4- Fold crushed cookies into whipped topping. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake place on serving plate. Spread cake with half of the whipped topping mixture. Top with other half of cake spread with remaining whipped topping mixture. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 28 to 33 minutes.1 Serving: Calories 365 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 55mg Sodium 380mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 10%.Betty's Tip: Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into 1/2-inch pieces.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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