Double Oreo™ Sheet Cake
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Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is.MORE+LESS-
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
Oreo chocolate sandwich cookies, finely crushed
container Betty Crocker™ Rich & Creamy vanilla frosting
cups Cool Whip frozen whipped topping, thawed
Oreo chocolate sandwich cookies, chopped
Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.
- Make it easy! To finely crush Oreo™ cookies, place in large resealable food-storage plastic bag, and use rolling pin to crush. Scrape insides of bag with spatula to get all of the filling and cookies.
- Switch it up! Oreo™ cookies come in many varieties and flavors. Use your favorite in this cake for your own unique Oreo™ cookie combination.
- For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.