Cinder Cake Recipes

CINDER CAKE

Steps:

• Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
• Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
• Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
• After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
• To serve, simply cut into squares and enjoy.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

CINDER CAKE

Steps:

• Start thawing the ice cream just to the point that it's like soft serve. Place all the cookies into a strong freezer bag and pound them with a hammer or rolling pin until you have a bag of crumbs. (Using the pre-crumbled Oreos will not work...you need the white stuff too.) Set aside about 1/2 cup of the Oreo crumbs. Melt margarine, and mix well with crumbs. Press into a 9x13 cake pan to form a crust, and place in freezer to firm up.
• Spoon thawed but not soupy ice cream onto the crust and spread evenly. Return to freezer and allow ice cream to refreeze.
• Spoon whipped topping and spread evenly over ice cream. Sprinkle remainder of crushed cookies over whipped topping and drizzle with chocolate syrup. Refreeze. Thaw slightly when ready to serve and cut like a cake.