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 AND CREAM TORTE
Thanks to a boxed devil's food cake mix, you can put this showstopping dessert together in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
- Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
- Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 36 g, TransFat 2 g
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 'N CREAM TORTE
Number Of Ingredients 8
Steps:
- 1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.4- Fold crushed cookies into whipped topping. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake place on serving plate. Spread cake with half of the whipped topping mixture. Top with other half of cake spread with remaining whipped topping mixture. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 28 to 33 minutes.1 Serving: Calories 365 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 55mg Sodium 380mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 10%.Betty's Tip: Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into 1/2-inch pieces.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
COOKIES 'N' CREME FUDGE
Creme-filled chocolate cookies are great in this white chocolate fudge.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 40
Number Of Ingredients 4
Steps:
- In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
- Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 15 g, Cholesterol 6.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 61.9 mg, Sugar 13.1 g
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 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: white cake mix, sandwich cookies, oil, eggs
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 30 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
WW COOKIES 'N' CREAM TORTONI - 3 POINTS
With these treats in the freezer, you're never without dessert. Cooking time does not include freezing time.
Provided by teresas
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
- Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
- Combine cookie crumbs and butter; stir well.
- Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
- Place remaining 5 cookies in plastic bag, and coarsely crush.
- Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
- Divide pudding mixture evenly among prepared muffin cups.
- Top each evenly with remaining crushed cookies.
- Cover and freeze until firm.
- Note: To store, remove frozen desserts from muffin cups, and place in labeled large heavy-duty, zip-top plastic bag or labeled airtight container. Freeze up to 1 month.
- Note: To serve, let stand at room temperature 5 minutes before serving.
Nutrition Facts : Calories 23.4, Fat 1.8, SaturatedFat 1.3, Cholesterol 2.6, Sodium 12.9, Carbohydrate 1.5, Sugar 1.5, Protein 0.2
COOKIES 'N CREAM FUDGE
Make and share this Cookies 'n Cream Fudge recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 2h5m
Yield 36 squares
Number Of Ingredients 7
Steps:
- Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
- In large heavy duty saucepan, combine sugar, margarine, and milk.
- Bring to a boil over medium heat, stirring constantly.
- Continue boiling 3 minutes over medium heat, stirring constantly.
- Remove from heat.
- Add marshmallow creme, candy coating and vanilla; blend until smooth.
- Pour half of mixture into foil-lined pan.
- Sprinkle cookie pieces over entire surface.
- Top with remaining mixture.
- Cool to room temperature.
- Refrigerate 1 to 2 hours or until set.
- Remove fudge from pan by lifting foil; remove foil from fudge.
- Using large knife, cut into squares.
- Store in refrigerator.
Nutrition Facts : Calories 141.5, Fat 3.7, SaturatedFat 1, Cholesterol 1.4, Sodium 64, Carbohydrate 27.1, Fiber 0.1, Sugar 21.4, Protein 0.7
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