NEELY'S COOKIES AND CREAM CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
- In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
- Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
- In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.
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.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
COOKIES AND CREAM CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, crushed chocolate cookies, white cake mix, water, whipped cream, chocolate syrup, jar
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the angel food cake mix, crushed cookies, and white cake mix to a jar. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 60 seconds, until cooked through.
- Top with whipped cream, chocolate syrup, and crushed chocolate cookies, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 42 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 26 grams
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 ANGEL CAKE
Oreo™ cookies add crunch to the high and light texture of a step-saving angel food cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h2m
Yield 12
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position. Heat oven to 350°F.
- Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
- Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
- Frost cake, and garnish with sandwich cookie halves.
Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
STRAWBERRIES AND CREAM ANGEL CAKE (NO BAKE)
Make certain to freeze the cake for easier slicing, I use my electric knife for this, this may also be made using fresh blueberries --- I have also made this cake using Twinkies that have been unrolled in place of the cake angel cake slices --- cooking time is chilling time
Provided by Kittencalrecipezazz
Categories Dessert
Time 29m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a 13 x 9-inch baking pan.
- Slice the cake into about 1/2-inch thick slices or thinner.
- Arrange half of the slices in the bottom of the pan.
- In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
- In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
- Fold in the whipped cream.
- Spread half of the cream mixture over the cake slices.
- Arrange half of the sliced strawberries.
- Repeat with remaining cake slices, cream mixture than strawberries on top.
- Chill for a minimum of 4 hours or until set.
Nutrition Facts : Calories 268.6, Fat 14.7, SaturatedFat 9.1, Cholesterol 52.9, Sodium 166.8, Carbohydrate 31.2, Fiber 0.6, Sugar 22.5, Protein 4.5
LAVENDER ANGEL FOOD CAKE WITH FRESH STRAWBERRIES
From our local grocery store flyer. Or serve with your favorite fresh berries: blackberries, blueberries, raspberries, etc. I added the lavender.
Provided by COOKGIRl
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds.
- In a large, chilled bowl on medium speed, beat the egg whites, cream of tartar and vanilla extract. Beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Sift 1/4 of the flour/sugar mixture over the beaten eggs. Fold in {{gently}}. Repeat, adding another 1/4 of the flour/sugar mixture at a time. Fold in gently each time.
- Transfer the cake batter to an ungreased 10" tube pan.
- Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched.
- Once the cake is done baking, invert but leave in pan. Cool thoroughly. Loosen sides of cake from the pan and remove to a cake platter.
- Top with your favorite fresh berries and add a dollop of whipping cream to each serving.
Nutrition Facts : Calories 1975.1, Fat 2.6, SaturatedFat 0.2, Sodium 412.1, Carbohydrate 452.6, Fiber 8.1, Sugar 333.4, Protein 39.6
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