Cookies and Cream Cake
I LOVE baking! There is something so homey and comforting about a house with the oven on and delicious smells wafting from the kitchen. I take just about every opportunity I get to play around in the kitchen, and this time I came up with a simple and tasty cake. I’m sure there are many versions of this cake out there, but here is the way I created my Cookies and Cream cake!
Here is what you’ll need to make your cake!
1 box of white cake mix (I used Golden Vanilla)
eggs, water, and oil as called for on back of cake mix
1 package Oreo cookies (you won’t quite use the whole package)
Preheat your oven to 350 degrees. Generously spray the inside of your bundt pan. Then, allow the excess cooking spray to drain off in the sink. (I learned that one from Martha Stewart.)
Next, prepare the cake mix as directed on the packaging. Using a food processor (or a ziploc bag and a rolling pin), crush about 16 -20 Oreo cookies. I left mine so that some were more finely ground, while others were in coarser pieces. Add the cookies to the batter, and mix in gently.
Allow your cake to cool completely before trying to un-mold it! I cannot stress how important this is! I have had many a fit in the kitchen over my over-eagerness to turn my cake over too early….just be patient.
Your cake will look awesome, and this simple dessert is sure to impress your family, and is even worthy of serving to company! (They’ll never know you just doctored up a cake mix!) I loved biting into little pieces of cookie throughout my cake! I like to serve this cake with a dollop of whipped topping and a whole Oreo cookie for garnish. Yum!!
(If you liked this recipe, consider pinning it to Pinterest!)