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.
OREO RIPPLE COFFEE CAKE I
HIDE THIS FROM YOUR FAMILY:) Or, you can be nice and share some! This is SOOOO good, and no one would ever think it all started with a mix!
Provided by JamesDeansGirl
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
- Set aside.
- Prepare the cake mix with the water and eggs as directed on the package.
- Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
- Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
- Cool completely.
- Combine the powdered sugar and milk; drizzle over the cooled cake.
CHOCOLATE RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
- Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
- Dunk a biscuit in the coffee and then let excess coffee run of it.
- Place the biscuit side up and stand it in the cream dab you put on the plate.
- Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
- Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
- Now cover the whole cake in the left over cream.
- All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
- Place cake in fridge for at least 4 or 5 hours.
- Just before serving place crumbled flake on the top.
- You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
- It will still turn out fine.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
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
RASPBERRY RIPPLE CRESCENT COFFEE CAKE
A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.
Provided by Sassy in da South
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease a 9 inch round cake pan or 9 inch pie pan.
- In small bowl, beat sugar, butter and eggs until smooth.
- Stir in ground almonds, flour.
- Add to sugar mixture. Set aside.
- Separate dough into 8 triangles.
- Spread 1 teaspoon of the preserves on each triangle.
- Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
- Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
- Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
- In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
- Drizzle over warm coffee cake.
Nutrition Facts : Calories 399.9, Fat 20.6, SaturatedFat 8.6, Cholesterol 97.6, Sodium 256.2, Carbohydrate 48.4, Fiber 2.6, Sugar 28.7, Protein 7.3
OREO RIPPLE COFFEE CAKE II
Make and share this Oreo Ripple Coffee Cake II recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h20m
Yield 1 coffeecake
Number Of Ingredients 7
Steps:
- Mix chopped cookies with flour and butter.
- Stir in chocolate chips and set aside.
- Prepare cake mix according to package directions.
- Pour half the batter into a greased Bundt pan.
- Sprinkle 2 cups of cookie mixture evenly over batter.
- Top with remaining batter and then cookie mixture, pressing cookies gently into batter.
- Bake at 350°F for about one hour (test it first).
- Cool in pan for a couple of minutes and then invert cake and let cool completely.
- Mix powdered sugar and milk and drizzle over coffee cake.
Nutrition Facts : Calories 2424.6, Fat 109.9, SaturatedFat 48.5, Cholesterol 124.9, Sodium 1504.2, Carbohydrate 359.5, Fiber 11.4, Sugar 245.6, Protein 20.6
STRAWBERRY RIPPLE COFFEE CAKE
Make and share this Strawberry Ripple Coffee Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Breads
Time 50m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 11
Steps:
- 1.
- Beat butter and sugar in large mixer bowl until light and fluffy.
- Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
- Set aside 2/3 cup of the crumb mixture.
- Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
- Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
- Spread batter in a greased 9x9 square baking pan.
- Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
- Sprinkle the reserved crumb mixture on top.
- Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
- Serve warm.
- Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
- Stir and let sit for 5 minutes.
Nutrition Facts : Calories 348.7, Fat 15.2, SaturatedFat 9.2, Cholesterol 78.2, Sodium 440.7, Carbohydrate 48.6, Fiber 1, Sugar 23.7, Protein 5.1
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