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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This cake is a showstopper and tastes as good as it looks, says Renee Zimmer of Gig Harbor, Washington. It's a quicker version of a favorite scratch cake. Using a boxed mix saves time when my schedule is hectic, she adds. Ingredients:
1 package white cake mix (regular size) |
16 oreo cookies, coarsely crushed |
1 package (3 ounces) cream cheese, softened |
2 tablespoons 2% milk |
2 cups heavy whipping cream |
3/4 cup confectioners' sugar |
additional oreo cookies |
Directions:
1. Prepare cake batter according to package directions; stir in crushed cookies. Spoon into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 33-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat cream cheese and milk until smooth. Beat in cream until mixture begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Frost cake. Garnish with additional cookies. Refrigerate leftovers. Yield: 12 servings.
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