OREO® COOKIE CAKE
Steps:
- Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
- Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO COOKIE POUND CAKE
What a great pound cake! It's super moist, chewy, and delicious. The pieces of crushed Oreos in every bite are yummy. Seriously, when are Oreo cookies not good? We opted to bake the pound cake in a Bundt pan and followed Janette's instructions. We used the extra batter to make cupcakes. Another option for the leftover batter......
Provided by Janette Suber
Categories Other Desserts
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Grease and flour 10" tube pan or bundt pan. If you use a bundt pan, be certain to only fill it halfway or maybe even less than half to prevent it baking out of the pan and creating a mess.
- 2. Mix sugar, milk, and Crisco.
- 3. In a separate bowl, mix together flour, salt, and baking powder.
- 4. Then add to sugar mixture.
- 5. Beat eggs yolks and add in slowly making sure they are well blended. Add vanilla extract and mix well.
- 6. Put 1 1/2 rows of Oreo cookies in a large Ziploc bag and crush up the cookies. For best results the smaller the cookie crumbles the better, but don't over crush them.
- 7. Beat egg whites and set aside.
- 8. Fold in crushed Oreo cookies.
- 9. Last, gently fold in egg whites.
- 10. Pour into well greased and floured tube pan, deep funnel pan or bundt pan. (Remeber, only fill halfway if using a bundt pan). Place in cold oven and bake at 275 degrees for about 1 hour and 30 minutes. Some ovens are hotter than others so check the cake at about 1 hour into baking to be sure it is not browning or burning on the outside edges before the center is done.
CHOCOLATE OREO CAKE
Me and the gals love Oreo cookies. Between us, we can eat a package in about 20 min. So, for a get-together, I came up with this for my part of the meal (we eat together every time we get together!) This big ole "cookie" is easy and inexpensive enough to make any old night of the week and appears elegant enough to be the Grande Finale of a birthday meal. Beware dieters, weight watchers, diabetics, and health food eaters, this is NOT FOR YOU...unless you just wanna splurge a bit!
Provided by Redneck Epicurean
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
- While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
- Cool cakes completely.
- To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
- NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!
Nutrition Facts : Calories 433.9, Fat 26.2, SaturatedFat 8.7, Cholesterol 61.9, Sodium 423.6, Carbohydrate 48.6, Fiber 1.2, Sugar 33, Protein 5.1
COOKIES & CREAM POUND CAKE
Want to add some creamy, chocolatey delicious to your favorite pound cake mix? Just add chopped-up chocolate sandwich cookies to the batter.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield Makes 16 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Line 9x5-inch loaf pan with foil; spray with cooking spray. Coarsely chop 12 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour into prepared pan.
- Quarter remaining cookies; place evenly over cake batter.
- Bake 1 hour or until toothpick inserted in center comes out clean, covering loosely with foil for the last 30 min. Cool cake in pan 10 min. Remove from pan to wire rack; discard foil. Cool cake completely.
- Mix sugar and water until blended. (Glaze will be thick.) Drizzle over cake; let stand until glaze is firm.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
OREO POUND CAKE OR COOKIES N CREAM POUND CAKE OR THE CAKE THAT I
I was making a pound cake for a gift for a friend when I came up with this one. It is so good. The person who received it told me that I am going straight to hell for making this (she ate the WHOLE THING IN ONE DAY!) so I guess I will be seeing my mother in law in my hereafter! LOL! It has a nice texture and flavor, it is messy to finish, but the end result is worth it. You really do not NEED to do the icing, but it adds a nice finish. (It will also fill in the chunks you pick off!)
Provided by Jessica Costello
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Cream butter, sugar and vanilla.
- Gradually add flour and salt.
- Add eggs one at a time.
- Mix until well blended.
- Fold cookies in until well blended.
- Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.
- Bake at 325°F for 1 hour or until knife comes out clean.
- let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
- Place cake on wax paper.
- Heat frosting in it's container in microwave 20 seconds or until it can be poured.
- Pour over cake.
- Garnish with additional crushed cookies.
Nutrition Facts : Calories 4581.6, Fat 228.4, SaturatedFat 130.6, Cholesterol 1418, Sodium 3610.1, Carbohydrate 581.2, Fiber 7.2, Sugar 339.6, Protein 61
OREO CHOCOLATE CAKE
A rich, moist chocolate sponge with oreo buttercream filling, topped with cookie crumble. Great for birthdays!
Provided by tracinda
Time 1h10m
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
- Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
- Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
- While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
- Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
- Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
- Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
- Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!
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- Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar or coat with Wilton cake release. Preheat oven to 325 degrees F.
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5/5 (2)Total Time 2 hrs 5 minsCategory Dessert, SnackCalories 485 per serving
- Crush Oreos. I put mine in a gallon Ziploc and lightly rolled over them with a rolling pin. This created medium and larges pieces, perfect for the cake.
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- Using a hand mixer or stand mixer, cream together the butter, shortening, and sugar for 5 minutes. Add the eggs one at a time, mixing thoroughly after each egg. Add the flour and creamer alternately, beginning with 1 cup of flour, then 1/2 cup of creamer, 1 cup of flour, 1/2 cup of creamer, then 1 cup of flour. Beat well after each addition. Scrape down the sides of the mixing bowl and mix again. Add the almond and vanilla extracts, and mix well. Fold in the broken OREO cookies. Fill the Bundt pan to within 1 inch of the top.
- Place the pan into a cold oven, and turn the oven on to 325°. Bake 1 hour to 1 hour and 10 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then place a serving platter or plate over it and invert the cake onto the platter. Allow it to cool completely, then whisk together the powdered sugar and additional creamer to create the glaze. Drizzle over the cake and top with the remaining OREO cookie pieces.
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- Prepare cake batter according to directions on the box. Fold in Broken Oreo pieces. I just broke my cookies into quarters.
- Remove baked cake from oven and let cool in pan for 30 minutes before turning out onto wire rack to cool completely.
- To decorate your cake. Place frosting in a microwaveable bowl. Heat in microwave for 20-30 seconds, just until sides of icing start to melt. Stir icing to smooth. You want your icing pourable but not runny. If your icing is too thin, just let it cool a bit before using.
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5/5 (1)Category DessertServings 12Estimated Reading Time 5 mins
- Whisk 1 1/2 cups milk and instant chocolate pudding mix together until the pudding has thickened. Pour the pudding over the top of the cake, spreading the pudding evenly over the cake (as you spread the pudding, it will start to fall into the poked holes).
- Once the cake has chilled, whisk the heavy whipping cream (using a hand mixer or standing mixeuntil soft peaks begin to form.
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Category DESSERTSCalories 257 per serving
- Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package except for add pudding with the cake mix. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate, corn syrup, and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Pour over the top layer of cake and allow to set in the fridge.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place the bottom cake layer on a plate, spread with cream cheese mixture. Top with Chocolate covered cake layer. Let stand 10 min. or until firm.
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- Preheat oven to 350F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside. (I used the cooking spray with flour for baking.)
- In a large bowl, combine cake mix, pudding mix, vegetable oil, almondmilk, and egg white. Mix on medium speed for 2 minutes until well combined.
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- Preheat the oven to 375º Fahrenheit / 190º Celsius and line a baking tray with parchment paper. Grease a 9" springform pan with butter or cooking spray.
- In a large mixing bowl, add flour, sugar, cacao powder and baking powder. Combine all together with a whisk. Make a well in the middle and pour milk. Add melted butter, vanilla extract and eggs. Mix with a wooden spoon just until combined.
- Pour the batter into the springform and spread evenly. Top with Oreos. Press gently to make Oreo stick to the batter.
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- Separate the Oreo tops from the bottoms. Place the tops and bottoms in one bowl and scrape off the filling a put it in another bowl.
- Put the cookie tops and bottoms into a food processor and pulse until a fine crumbly mixture forms. You can put them in a plastic bag and pound them too.
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- Preheat the oven to 350F/176C. Spray a 10" bundt pan and dust with cocoa powder, then set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
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