Cookies N Creme Cream Cheese Bundt Cake Recipes

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COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY



Cookies & Cream Cheesecake Bundt 'Box' Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, chocolate cake mix, chocolate sandwich cookies, high quality chocolate, heavy cream

Provided by Alvin Zhou

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 box chocolate cake mix, prepared accordingly to box instructions
10 chocolate sandwich cookies
8 oz high quality chocolate, 60% cocoa content or higher, chopped finely
2 cups heavy cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
  • Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
  • With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  • Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
  • Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
  • Bake for 45 minutes, then cool completely.
  • Invert the cake onto a wire rack set on top of a baking tray.
  • To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  • Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  • Once the glaze has set, slice the cake and serve.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 75 grams, Fat 58 grams, Fiber 3 grams, Protein 9 grams, Sugar 48 grams

COOKIES-AND-CREAM CAKE



Cookies-and-Cream Cake image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 ounces white chocolate, finely chopped
3 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
3 cups confectioners' sugar
Basic Vanilla Cake, recipe follows, baked and cooled
15 chocolate sandwich cookies or other cookies, chopped
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
  • Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COOKIES 'N CREAM CAKE



Cookies 'n Cream Cake image

Very good, simple cake to make. Always gets a lot of attention.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
  • Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
  • To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g

CREAM CHEESE BUNDT CAKE



Cream Cheese Bundt Cake image

A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Recipe #299827 to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc.

Provided by BlondieItaliana

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1 1/2 cups sugar
6 eggs (separated)
1 (8 ounce) package cream cheese, softened (Philadelphia Brand)
2 cups flour
1/2 teaspoon vanilla
4 teaspoons baking powder
cooking spray (Bakers Joy)

Steps:

  • Spray Bundt pan (10") with Bakers Joy cooking spray.
  • In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
  • Separately, beat the egg whites until they are stiff & slowly add to the above mix.
  • Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
  • Frost (when completely cool) with Buttercream frosting from Recipe #299827.

Nutrition Facts : Calories 206.1, Fat 12.3, SaturatedFat 7.3, Cholesterol 83.6, Sodium 160.7, Carbohydrate 21, Fiber 0.3, Sugar 12.7, Protein 3.4

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