Oreo Cookie Pound Cake Food

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OREO® COOKIE CAKE



Oreo® Cookie Cake image

If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!

Provided by Pam

Categories     Desserts     Cakes

Time 1h

Yield 24

Number Of Ingredients 7

1 (20 ounce) package chocolate sandwich cookies
½ cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

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



Oreo Cookie Pound Cake image

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

3 c all-purpose flour
3 c sugar
5 eggs, separated
1 1/2 c Crisco shortening
1 tsp vanilla extract
1/2 pkg Oreo cookies (crushed)
1 c milk
1/2 tsp salt
1 tsp baking powder

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



Chocolate Oreo Cake image

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

1 (18 ounce) box betty crocker devil's food cake mix
3 eggs
1/2 cup oil
1 1/3 cups water
8 ounces cream cheese, softened
1/2 cup powdered sugar
8 ounces whipped topping, thawed if frozen
12 Oreo cookies or 12 other chocolate sandwich style cookies, coarsely chopped
1 cup chocolate frosting (from a can is fine)

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



Cookies & Cream Pound Cake image

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

30 vanilla creme-filled chocolate sandwich cookies, divided
1 pkg. (16 oz.) pound cake mix
1/2 cup powdered sugar
1-1/2 tsp. water

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



Oreo Pound Cake or Cookies N Cream Pound Cake or the Cake That I image

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

1 1/2 cups sugar
1 cup butter (softened NO SUBSTITUTIONS)
2 cups cake flour
1/2 teaspoon salt
5 large eggs
1 teaspoon vanilla
1 cup crushed Oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!)
1 cup vanilla frosting (Betty Crocker works great!)

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



Oreo Chocolate Cake image

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

250g self raising flour
250g light brown soft sugar
50g cocoa
250g dark chocolate
250g butter
4 eggs
154g pack of Oreo cookies
250g butter
3-400g sifted icing sugar
few drops vanilla extract
1-2 tablespoons milk

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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