- Dec 30, 2005
- 127
- 0
Looking for the recipe for Cookies n Cream cake...I do not have Delightful Deserts cookbook. If anyone has, may I please get a copy.
Thank you
Thank you
-
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Cookies and Cream Cake
- Thread starter kitchencop
- Start date
- Feb 20, 2005
- 3,408
- 2
Here you go!
Cookies 'n Cream Cake
(Delightful Desserts...pg 98)
Cake
12 creme filled chocolate sandwich cookies, coarsely chopped
1 pkg white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbls vegetable oil
Icing
6 creme filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbls butter or margarine, softened
1. Preheat oven to 325. Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.
2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Nonstick Cooling Rack; remove pan. Cool completely.
4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.
Makes 16 servings.
Cookies 'n Cream Cake
(Delightful Desserts...pg 98)
Cake
12 creme filled chocolate sandwich cookies, coarsely chopped
1 pkg white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbls vegetable oil
Icing
6 creme filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbls butter or margarine, softened
1. Preheat oven to 325. Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.
2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Nonstick Cooling Rack; remove pan. Cool completely.
4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.
Makes 16 servings.
