Guys, I’m a little torn. I’m excited because tomorrow we leave for sunny Florida. And by “we” I mean me and the hubs. No kids. Which equals sleeping in and no carrying around a diaper bag and relaxing on the beach *weather permitting.* But I’m also sad because the reason we’re going is for my grandma’s funeral. And she was my last living grandparent. Don’t get me wrong—she lived to be 95 and lived a long and wonderful life, but it will be a bittersweet trip. The silver lining is that I’ll get to see family I haven’t seen in years—even decades. So I apologize in advance for the upcoming photo bomb. 🙂
Anyway, on a happier and incredibly indulgent note, lemmie introduce to you one of my new favorite and super easy cakes. The Cookies and Cream Bundt Cake. I mean, how many recipes for cookies and cream whatevers are out there? Thousands. But I’d never heard of or had a cookies and cream bundt cake. And after making this, I wondered why on earth not. Because, my friends, it is AMAZING. Moist white bundt cake with a secret Oreo cookie center, lovingly slathered with a sweet, creamy frosting and topped with Oreo cookie crumbs. YEAHHHH, it’s for reals.
- CAKE:
- Butter-flavored Crisco
- Flour
- 1 package white cake mix
- ¾ cup water
- ½ cup sour cream
- 3 egg whites
- 2 tablespoons vegetable oil
- 12 Oreo (or similar) chocolate sandwich cookies, coarsely chopped
- ICING:
- 1½ cups powdered sugar
- ¼ cup sour cream
- 3 tablespoons butter
- 6 Oreo cookies, coarsely chopped
- Preheat oven to 325 degrees. Spray bundt pan with Crisco and flour the pan.
- In a mixing bowl, beat together cake mix, water, sour cream, egg whites, and vegetable oil.
- Pour half of the batter into the pan. Sprinkle with crushed Oreos, trying not to touch the sides of the pan. Spread remaining batter evenly on top.
- Bake 50-55 minutes until toothpick inserted near center comes out clean. Cool in pan 10 minutes.
- Loosen cake from sides (I use a butter knife) and invert onto a plate. Cool completely.
- For icing, beat together powdered sugar, sour cream, and butter in a small bowl until well blended. Ice top of cake evenly, allowing some to flow down sides.
- Sprinkle with cookies. Store leftovers, covered, in refrigerator.
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This looks absolutely amazing! I am going to be making this as soon as I possibly can. Yum! Please keep posting things like this so that I can keep making them! Once again… yum!
Made From Pinterest recently posted…Best Recipes & DIY Projects Party #88
Thanks so much! And yes, you definitely must try it. If you love Cookies and Cream like I do, you’ll love this.
This is right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!
Karly recently posted…5 Ingredient Recipes To Beat The Dinner Rush!
Thanks, Karly! You’ll love it. Thanks for hosting!