OREO OREO RIPPLE COFFEE CAKE
i love Oreo cookies. I live them right out of the bag. I love them with milk. I love them in any dessert. I love Oreo cookies.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350F. Mix the chopped cookies,flour & butter. Stir in the mini chocolate chips in a large bowl & set a side.
- 2. Prepare the pound cake mix with the water & egg as directed on the box. Pour half of the batter into a greased 9or 10 inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over the batter. Cover with the remaining layer with the rest of the batter & cookie mixture. Press cookie mixture lightly into the batter.
- 3. Bake for about 45 to 50 mins or until toothpick comes out clean. Cool in a pan on the wire rack for about 10 mins. Carefully invert cake onto the wire rack, remove the cake from pan & completely cool.
- 4. Then mix the powdered sugar & milk. Drizzle over the cake. Let it stand until frim.
WALNUT-RIPPLED COFFEE CAKE
An ideal treat any time of the day, this moist yellow cake offers a delightful surprise of cinnamon, nuts and brown sugar in every slice. Nanetta Larson relies on a boxed mix to help her bake it in her Canton, South Dakota kitchen.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 325 calories, Fat 18g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 260mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
RICH COFFEE CAKE
Cinnamon-pecan swirls and a chocolaty drizzle enhance this tender coffee cake. -Gaytha Holloway, Marion, Indiana
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined., Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping. , Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired.
Nutrition Facts : Calories 533 calories, Fat 32g fat (16g saturated fat), Cholesterol 99mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
RIPPLE COFFEE CAKE
There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake-making it two treats in one!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix chopped cookies, flour and butter. Stir in chocolate chips; set aside.
- Prepare cake mix with water and eggs as directed on pkg. Pour half of the batter into greased 9- or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with layers of remaining batter and cookie mixture. Press cookie mixture gently into batter.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Invert cake onto wire rack; remove cake from pan. Cool completely. Mix powdered sugar and milk; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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