Oreo Cookie Pound Cake Recipes
CHOCOLATE-COVERED OREO COOKIE CAKE
Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h20m
Yield 16
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 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
- Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
OREO COOKIE POUND CAKE
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......
Provided by Janette Suber
Categories Other Desserts
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Grease and flour 10" tube pan or bundt pan. If you use a bundt pan, be certain to only fill it halfway or maybe even less than half to prevent it baking out of the pan and creating a mess.
- 2. Mix sugar, milk, and Crisco.
- 3. In a separate bowl, mix together flour, salt, and baking powder.
- 4. Then add to sugar mixture.
- 5. Beat eggs yolks and add in slowly making sure they are well blended. Add vanilla extract and mix well.
- 6. Put 1 1/2 rows of Oreo cookies in a large Ziploc bag and crush up the cookies. For best results the smaller the cookie crumbles the better, but don't over crush them.
- 7. Beat egg whites and set aside.
- 8. Fold in crushed Oreo cookies.
- 9. Last, gently fold in egg whites.
- 10. Pour into well greased and floured tube pan, deep funnel pan or bundt pan. (Remeber, only fill halfway if using a bundt pan). Place in cold oven and bake at 275 degrees for about 1 hour and 30 minutes. Some ovens are hotter than others so check the cake at about 1 hour into baking to be sure it is not browning or burning on the outside edges before the center is done.
OREO COOKIE CAKE
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.
Provided by jackieblue
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5
OREO POUND CAKE OR COOKIES N CREAM POUND CAKE OR THE CAKE THAT I
I was making a pound cake for a gift for a friend when I came up with this one. It is so good. The person who received it told me that I am going straight to hell for making this (she ate the WHOLE THING IN ONE DAY!) so I guess I will be seeing my mother in law in my hereafter! LOL! It has a nice texture and flavor, it is messy to finish, but the end result is worth it. You really do not NEED to do the icing, but it adds a nice finish. (It will also fill in the chunks you pick off!)
Provided by Jessica Costello
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Cream butter, sugar and vanilla.
- Gradually add flour and salt.
- Add eggs one at a time.
- Mix until well blended.
- Fold cookies in until well blended.
- Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.
- Bake at 325°F for 1 hour or until knife comes out clean.
- let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
- Place cake on wax paper.
- Heat frosting in it's container in microwave 20 seconds or until it can be poured.
- Pour over cake.
- Garnish with additional crushed cookies.
Nutrition Facts : Calories 4581.6, Fat 228.4, SaturatedFat 130.6, Cholesterol 1418, Sodium 3610.1, Carbohydrate 581.2, Fiber 7.2, Sugar 339.6, Protein 61
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- Using a hand mixer or stand mixer, cream together the butter, shortening, and sugar for 5 minutes. Add the eggs one at a time, mixing thoroughly after each egg. Add the flour and creamer alternately, beginning with 1 cup of flour, then 1/2 cup of creamer, 1 cup of flour, 1/2 cup of creamer, then 1 cup of flour. Beat well after each addition. Scrape down the sides of the mixing bowl and mix again. Add the almond and vanilla extracts, and mix well. Fold in the broken OREO cookies. Fill the Bundt pan to within 1 inch of the top.
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