OREOS 'N' CREAM CAKE
This comes from the February 2009 issue of Family Circle magazine. It seems to be different from the other cookies and cream cake recipes on this site so I thought I'd post it. I haven't tried it yet but definitely plan to in the future.
Provided by BakerNoMo
Categories Dessert
Time 56m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess.
- Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
- In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
- On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
- Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.
- When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
- Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of cake to cover. Brush excess crumbs off stand before serving.
Nutrition Facts : Calories 704.8, Fat 35.1, SaturatedFat 18.1, Cholesterol 117.3, Sodium 474.8, Carbohydrate 95, Fiber 2.8, Sugar 68.1, Protein 7.4
OREO MINT CHIP ICE CREAM CAKE
This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
- Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
- Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
- Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
- Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
- Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
OREO COOKIE ICE CREAM CAKE
My mom has been making this for years. It's easy to make and unbeliebably delicious. The homemade chocolate layer is the key, so whatever you do....don't buy this off the shelf.
Provided by Lateshow9
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
- Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
- Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
- Press down again to make the ice cream layer even, cover, and freeze.
- Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
- Add evaporated milk to the chocolate mixture and stir.
- Cook chocolate until thick while stirring. Once thick, stir in vanilla.
- Allow chocolate mixture to cool and spread over ice cream.
COOKIES & CREAM PARTY CAKE
Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream cheese and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. Add the biscuit crumbs to the icing and mix again until combined.
- Next, make the cookie cake toppers. You'll need one Oreo for each letter of the word you'd like to write - someone's name or, like we have done, 'WOW!' Carefully insert a skewer into the creamy filling in the middle of each Oreo - some cookies may break, so save these ones for later. Melt the chocolate in the microwave, stirring every 20 secs or so, or in a heatproof bowl suspended over a pan of gently simmering water. Spread a little chocolate over the surface of one side of each cookie. Roll out the fondant icing to the thickness of a 50p coin, and cut out your letters, then stick these to the cookies and set aside to dry. Alternatively, let the chocolate dry, then use an icing pen to write the name or word directly on the surface.
- To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper.
- If you have any leftover Oreos, break them into pieces and push these around the base of the cake. Insert the dried cookie cake toppers into the top of the cake and serve. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.
Nutrition Facts : Calories 657 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.7 milligram of sodium
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
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