OREO™ COOKIES AND CREAM PANCAKE CAKE
Cookies-and-cream pancakes are layered with a cookie-cream filling for a sweet towering cake that's ready in only 35 minutes.
Provided by By Corey Valley
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
- Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
- In small bowl, stir together powdered sugar and 2 tablespoons milk.
- To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.
Nutrition Facts : ServingSize 1 Serving
OREO PANCAKES
Pancakes get the cookies and cream treatment in this fun mashup. Chocolate pancakes are studded with crushed chocolate sandwich cookies, stacked with dollops of lightly sweetened whipped cream and finished with chocolate sauce and more crushed cookies. These decadent stacks are sure to please kids, adults, and cookie lovers alike.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings (about 12 pancakes)
Number Of Ingredients 16
Steps:
- For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners' sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator.
- For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
- Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it's OK if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
- Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.
OREO POUND CAKE OR COOKIES N CREAM POUND CAKE OR THE CAKE THAT I
I was making a pound cake for a gift for a friend when I came up with this one. It is so good. The person who received it told me that I am going straight to hell for making this (she ate the WHOLE THING IN ONE DAY!) so I guess I will be seeing my mother in law in my hereafter! LOL! It has a nice texture and flavor, it is messy to finish, but the end result is worth it. You really do not NEED to do the icing, but it adds a nice finish. (It will also fill in the chunks you pick off!)
Provided by Jessica Costello
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Cream butter, sugar and vanilla.
- Gradually add flour and salt.
- Add eggs one at a time.
- Mix until well blended.
- Fold cookies in until well blended.
- Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.
- Bake at 325°F for 1 hour or until knife comes out clean.
- let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
- Place cake on wax paper.
- Heat frosting in it's container in microwave 20 seconds or until it can be poured.
- Pour over cake.
- Garnish with additional crushed cookies.
Nutrition Facts : Calories 4581.6, Fat 228.4, SaturatedFat 130.6, Cholesterol 1418, Sodium 3610.1, Carbohydrate 581.2, Fiber 7.2, Sugar 339.6, Protein 61
OREO COOKIES AND CREAM CAKE
Easy way to savvy up a cake mix. Top with white cake icing or use recipe below. Sprinkle with oreos. Allow 1 hour cooling time.
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in crushed cookies.
- Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers.
- Beat 1 cup shortening and 1 tablespoon vanilla for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating mixture well. Add 2 tablespoons milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons milk to make a spreadable frosting. Fill and frost layers.
- In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16 servings.
Nutrition Facts : Calories 254.9, Fat 19.7, SaturatedFat 5.1, Cholesterol 0.7, Sodium 14.1, Carbohydrate 20.1, Fiber 0.6, Sugar 18.5, Protein 1.3
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