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Cookies 'n' Cream Cake

 Cookies 'n' Cream Cake
This cake is the perfect size when you're feeding a smaller crowd and don't want leftovers. Chunks of chocolate sandwich cookies are in every biteful. —Dorothy Smith, El Dorado, Arkansas
6-8 ServingsPrep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup sour cream
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup water
  • 8 Oreo cookies, coarsely chopped
  • WHIPPED CREAM TOPPING:
  • 3/4 cup heavy whipping cream
  • 2 tablespoons sugar
  • Additional coarsely chopped Oreo cookies, optional

Directions

  • In a small bowl, cream butter and sugar. Add egg; beat well. Beat in
  • sour cream. Combine the flour, baking soda and baking powder; add to
  • creamed mixture alternately with water. Stir in chopped cookies.
  • Pour into a greased and flour 9-in. round baking pan.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • For topping, beat cream in a small bowl until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form. Spread over top

2 of 2

Cookies 'n' Cream Cake (continued)

Directions (continued)

  • of cake; sprinkle with additional chopped cookies if desired. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 376 calories, 21 g fat (12 g saturated fat), 87 mg cholesterol, 263 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.