Best Cookies And Cream Angel Cake Recipes
COOKIES AND CREAM ANGEL CAKE
Oreo™ cookies add crunch to the high and light texture of a step-saving angel food cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h2m
Yield 12
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position. Heat oven to 350°F.
- Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
- Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
- Frost cake, and garnish with sandwich cookie halves.
Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
COOKIES AND CREAM ANGEL FOOD CAKE
With chunks of cookies baked right into the cake and a gorgeous, fruity mango-strawberry topper, this angel food cake is a bit of an attention-getter.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; pour into 10-inch tube pan. Top with chopped cookies; swirl gently with knife.
- Bake 35 to 40 min or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Meanwhile, blend strawberries and sugar in blender until smooth. Refrigerate until ready to serve.
- Loosen cake from sides of pan with knife. Gently remove cake from pan; place on plate. Top with 1 cup mangos. Serve topped with strawberry sauce and remaining mangos.
Nutrition Facts : Calories 240, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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