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 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 & 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 'N' CREAM CAKE
This cake is the perfect size when you're feeding a smaller crowd and don't want leftovers. Chunks of chocolate sandwich cookies are in every biteful. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar. Add egg; beat well. Beat in sour cream. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with water. Stir in chopped cookies. Pour into a greased and flour 9-in. round baking pan. , 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 pan to a wire rack to cool completely., For topping, beat cream in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over top of cake; sprinkle with additional chopped cookies if desired.
Nutrition Facts : Calories 376 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 263mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
COOKIES AND CREAM CHOCOLATE CAKE
Make and share this Cookies and Cream Chocolate Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add eggs, oil and buttermilk to flour mixture and stir with a wooden spoon until blended.
- Gradually pour in boiling water, stirring until blended (batter will be thin).
- Spread batter evenly in prepared pan.
- Bake for 40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
- Let cool completely in pan on a wire rack.
- Meanwhile, make frosting: in a medium bowl, using an electric mixer on high speed, beat cream until stiff peaks form.
- In a large bowl, using an electric mixer on med-high speed, beat powdered sugar, cream cheese and vanilla until smooth and creamy (do not overbeat).
- Gently fold whipped cream into cream cheese mixture until completely incorporated; use immediately.
- Spread frosting over top of cooled cake and sprinkle with cookies.
Nutrition Facts : Calories 408.3, Fat 24.4, SaturatedFat 8.6, Cholesterol 54.1, Sodium 340.6, Carbohydrate 45.1, Fiber 1.4, Sugar 30.4, Protein 4.7
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 CHOCOLATE CAKE
This recipe just came to me browsing the new Jello pudding flavors in the store. I don't care for cake frostings and this was a wonderful alternative.
Provided by MN Chef Wannabe
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
- Preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
- In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
- Blend on medium speed for 2 minutes.
- Pour cake batter into prepared pan.
- Bake for 35 minutes.
- In the meantime --
- Mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
- Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. Refrigerate.
- In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
- Wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
- Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. Refrigerate.
- Remove cake from oven, check for doneness.
- Allow cake to cool for 30 minutes.
- Spread chocolate/cool whip mixture on cooled cake.
- Spread cookies and cream pudding frosting on top of the chocolate mixture.
- Refrigerate remaining cake.
Nutrition Facts : Calories 306.7, Fat 18, SaturatedFat 7.1, Cholesterol 51.2, Sodium 300.9, Carbohydrate 36, Fiber 1.7, Sugar 21.1, Protein 4.4
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