OREO COOKIE CAKE PAN RECIPE RECIPES
GIANT OREO COOKIE CAKE | ALLRECIPES
Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie. The best part? It tastes as good as it looks!
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
- Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.
DOUBLE OREO™ SHEET CAKE RECIPE - TABLESPOON.COM
Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is.
Provided by Tablespoon Kitchens
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
- In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250 , CarbohydrateContent 39 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving , SodiumContent 230 mg, SugarContent 24 g, TransFatContent 0 g
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OREO COOKIE CAKE RECIPE - FOOD.COM
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
From food.com
Reviews 5.0
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Calories 445.8 per serving
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Reviews 5.0
Total Time 15 minutes
Calories 445.8 per serving
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DOUBLE OREO™ SHEET CAKE RECIPE - TABLESPOON.COM
Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is.
From tablespoon.com
Total Time 1 hours 50 minutes
Calories 250 per serving
From tablespoon.com
Total Time 1 hours 50 minutes
Calories 250 per serving
- In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.
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GIANT OREO CAKE - RECIPES, PARTY FOOD, COOKING GUIDES ...
This is way beyond double stuffed.
From delish.com
Reviews 4.5
Total Time 45 minutes
Category dessert
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Reviews 4.5
Total Time 45 minutes
Category dessert
- Preheat oven to 350°. Line two 8” round cake pans with parchment paper and spray with cooking spray. In a large bowl, combine flour, sugars, cocoa powder, baking soda, baking powder, and salt and whisk until thoroughly combined. Add butter and mix with a hand mixer on low speed until the dough starts to come together in a mass. Add eggs and mix until thoroughly combined. The mixture should feel sandy. Press dough into prepared baking pans, then press a large fork around the edges of the cookie to make indentations similar to Oreos. Bake until cookies are slightly crackly on top, about 20 minutes. Let cool in pan for 10 minutes before inverting onto cooling racks to cool completely. Meanwhile, make filling: In a large bowl, combine butter, vegetable shortening, and vanilla. Beat with a hand mixer until smooth and fluffy. Gradually add sugar, about 1 cup at a time, and mix until smooth. Gather filling into a large ball then, on a piece of parchment paper, pat it into a large disc approximately 8" in diameter. Transfer one of the cookie layers to a serving dish. (Save the prettier of the two for the top layer.) Place filling on top of cooled cookie then top with remaining cookie, indentation side-up. Slice into wedges and serve with milk.
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What a great pound cake! It's super moist, chewy, and delicious. The pieces of crushed Oreos in every bite are yummy. Seriously, when are Oreo cookies not good? We opted to bake the pound cake in a Bundt pan and followed Janette's instructions. We used the extra batter to make cupcakes. Another option for the leftover batter... make a second (smaller) cake. This is going to be very popular.
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Reviews 4
Category Cakes
Cuisine American
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Reviews 4
Category Cakes
Cuisine American
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