OREO® COOKIE CAKE
Steps:
- Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
- Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO CAKE
Calling all chocoholics: This Oreo cake boasts cocoa and dark chocolate in the batter plus a cream cheese frosting that's speckled with crushed Oreos. We'll learn how to bake a rich layer cake that's ultra fluffy (thanks to plain yogurt), as well as, how to frost and decorate with piped rosettes.
Provided by Gemma Stafford
Categories dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
- Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
- Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
- Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
- Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
- Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
- For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
- When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
- Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
- Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
- Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.
OREO CAKE & FROSTING FOR OREO CAKE
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
- Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
- Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
- Cool for 15 minutes; then remove from pans. Let cool completely and frost.
- FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Nutrition Facts : Calories 1247, Fat 76.1, SaturatedFat 25.4, Cholesterol 61, Sodium 790.2, Carbohydrate 139.2, Fiber 1.6, Sugar 112, Protein 6.8
OREO ICE CREAM CAKE
I've never made this but I tasted a bit, that was all that was left, and it was really good. It only has 4 ingredients and sounds super easy to make. I think you could easily substitute homemade sauce for the hershey's. I think it would be great to take to a potluck because you wouldn't have to worry about keeping it warm or making sure it doesn't spill on the way there.
Provided by Margie99
Categories Frozen Desserts
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Grease a 9x13" pan.
- Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
- Spread the softened ice cream over the cookies.
- Warm the fudge until pourable in the microwave and pour over the ice cream.
- Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
- Put it in the freezer for probably at least two hours or until it gets firm.
- Take it out of the freezer about 20 minutes before you want to serve it.
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OREO CAKE RECIPE - DINNER, THEN DESSERT
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Ratings 11Calories 617 per servingCategory Dessert
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the chocolate frosting.
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4.1/5 (28)Total Time 15 minsCategory DessertCalories 485 per serving
- In a blender, crush the Oreo cookies to a fine powder. Now, add milk, sugar, baking powder and blend well. Adjust the quantity of milk in a way it is of pouring consistency.
- Now, take a microwave-safe bowl and pour the mixture on it. Microwave on high for 4-5 minutes or till a knife inserted in the middle of the cake, comes out clean. Gradually increase the baking time until the cake bakes perfectly.
- Take it out of the dish carefully, place on a platter and pour chocolate ganache, whipped cream or garnish with chopped nuts.
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