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 CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
- Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
COOKIES 'N CREAM CAKE
Very good, simple cake to make. Always gets a lot of attention.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
- Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
- To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g
COOKIES AND CREAM POKE CAKE RECIPE BY TASTY
Here's what you need: freshly made chocolate cake, cookies and cream pudding mix, milk, frozen whipped topping, crushed chocolate cookies, can of sweetened condensed milk
Provided by Matthew Johnson
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 6
Steps:
- Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
- In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
- Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
- Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, Sugar 46 grams
COOKIES AND CREAM CAKE
How do you make a moist delicious cake even better? Add cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.
- Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
COOKIES AND CREAM CHEESECAKE
Discover this amazing Cookies and Cream Cheesecake. Creamy cheesecake gets a delicious makeover with this easy-to-make Cookies and Cream Cheesecake recipe.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.6667 g, Sugar 0 g, Protein 6 g
COOKIES-AND-CREAM SHEET CAKE
A winner in ice cream aisles from coast to coast, this combination is both kid-friendly and well-liked by the grown-ups, too. Once the yellow-cake mixture is scraped into a buttered baking pan and smoothed with a spatula, you simply scatter broken Oreo cookies over the top for an easy and playful decoration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Sprinkle with cookie pieces. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. Cake can be stored at room temperature, wrapped in plastic, up to 1 day.
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
COOKIES AND CREAM CAKE RECIPE
Get prepared for dessert easily with our Cookies and Cream Cake Recipe This cookies and cream cake recipe is a great no-bake, make-ahead recipe.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Finely crush 24 of the cookies. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside. Coarsely chop 24 of the remaining cookies; set aside.
- Sprinkle gelatin over milk in large saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently. Place saucepan in bowl of ice water; let stand 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in chopped cookies and the whipped cream. Spoon into crust.
- Refrigerate at least 6 hours. Halve remaining cookies. Arrange on top of cake just before serving. Store leftover cake in refrigerator.
Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.947 g, Sugar 0 g, Protein 4 g
VERTICAL LAYERED COOKIES & CREAM CAKE RECIPE BY TASTY
Here's what you need: large eggs, sugar, vanilla extract, cake flour, cocoa powder, baking powder, salt, cream cheese, unsalted butter, powdered sugar, vanilla extract, chocolate sandwich cookies, chocolate sandwich cookies
Provided by Kiano Moju
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
- Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
- Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
- Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
- Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
- Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
- In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
- Use a spatula to fold in the crushed cookies.
- Evenly spread a thin layer of icing onto a cake quarter.
- Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
- Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
- Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
- Enjoy!
COOKIES AND CREAM CAKE
This is a recipe from The Cake Mix Doctor. My family loves it and it's very easy to prepare. It's been requested for birthday cakes, but it's so easy, you can enjoy it anytime. There is no sweetener in the frosting, just the cookie crumbs. But if you wish, you can add about 1 tablespoon of sugar when you are whipping the cream for a little extra sweetness.
Provided by ciao4293
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Process cookies in a food processor, and process until they are crumbs.
- (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
- Preheat oven to 350°.
- Grease 2- 9 inch pans with shortening, and dust with flour.
- Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
- Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
- Fold in 1 cup of the cookie crumbs.
- Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
- When cakes are done, cool in pans on racks for 10 minutes.
- Then invert each cake onto a rack, turning right side-up to cool.
- Cool completely.
- Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
- Gently fold in 1 cup of the cookie crumbs.
- Chill until cake is completely cooled.
- Here you can do either 2 or 4 layers.
- For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
- For 4 layers, use a serrated knife and slice each cake into 2 layers.
- Frost between each layer, and top and sides of cakes.
- Sprinkle remaining cookie crumbs on top of frosted cake.
- Store cake in fridge, covered for up to 5 days.
Nutrition Facts : Calories 371.7, Fat 24.2, SaturatedFat 9.2, Cholesterol 80.4, Sodium 300.1, Carbohydrate 36, Fiber 0.6, Sugar 21, Protein 3.7
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