There's a ripple of coarsely chopped chocolate sandwich cookies going through this moist yellow coffee cake—making it two treats in one!
What You Need
Original recipe yields 20 servings
24 OREO Cookies, coarsely chopped (about 3 cups)
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
1/3 cup miniature semi-sweet chocolate chips
1 pkg. (16 oz.) yellow pound cake mix
3/4 cup water
1 cup powdered sugar
4 tsp. milk
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Let's Make It
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.
Garnish with orange slices and raspberries just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 20 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.