Cookies 'N' Creme Filled Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Sounds super!!! Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar |
1 (8 ounce) container sour cream |
2 eggs |
1 teaspoon vanilla extract |
2 cups flour |
2/3 cup unsweetened cocoa powder |
2 teaspoons baking soda |
1 teaspoon salt |
3/4 cup water |
8 ounces cream cheese, softened |
1/2 cup sugar |
1 egg |
2 tablespoons flour |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
21 hershey cookies 'n' creme nugget decorative candies, unwrapped |
1/4 cup butter (optional) |
2 cups powdered sugar (optional) |
2 -3 tablespoons hot water (optional) |
1 teaspoon vanilla extract (optional) |
Directions:
1. MAKE THE FILLING FIRST: In a small bowl, beat the cream cheese, sugar, egg, flour, vanilla, and salt until smooth and well blended.
2. Microwave the Nuggets on HIGH power for 30 seconds; stir.
3. If necessary, microwave on HIGH in 10 second intervals, stirring after each heating, until melted.
4. Blend into the cream cheese mixture; set aside.
5. MAKE THE CAKE:Preheat oven to 350*F.
6. Grease and flour a 12 fluted tube pan.
7. Cream together the butter and sugar.
8. Add the sour cream, egg, and vanilla; blend well.
9. Combine the flour, cocoa powder, baking soda, and salt.
10. Add alternately to the butter mixture with the water; blend well.
11. Pour and spread batter into the prepared pan.
12. Drop the filling by teaspoonfuls onto the batter, forming a large circle that is within 1/2 from each edge.
13. DO NOT MIX INTO THE BATTER.
14. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
15. Cool in pan 20 minutes; loosen cake from edges of pan, and invert onto a wire rack and cool completely.
16. MAKE THE GLAZE: (if desired) Melt the butter in a medium saucepan; remove pan from heat.
17. Gradually stir in the powdered sugar, 2-3 Tbsp.
18. hot water, and the vanilla; beat with a wire whisk until smooth and slightly thickened.
19. Pour glaze over cake, letting it drip down the sides.
20. Cover, refrigerate several hours or until thoroughly chilled.
21. Allow to stand at room temperature about 20 minutes before serving.
22. Store, covered, in the refrigerator.
23. Pour and spread batter evenly.
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