Cookies and Cream Oreo Cake
Cook Time:
55
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
- 1 white cake mix (15 oz)
- 3.4 oz white chocolate instant pudding mix
- 1/3 cup vegetable oil
- 1/4 cups Almond Breeze Almondmilk
- 4 egg whites
- 20 Oreos roughly chopped (plus more for decoration if desired)
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1 cup white chocolate chip
- 1 tsp coconut oil
Directions
- 1
Preheat oven to 350F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
- 2
In a large bowl, combine cake mix, pudding mix, vegetable oil, almondmilk, and egg white. Mix on medium speed for 2 minutes until well combined.
- 3
Stir in crushed Oreos just until incorporated.
- 4
Spoon batter into prepared bundt pan and baking according to box mix instructions, about 45 to 50 minutes, or until an insert toothpick comes out clean.
- 5
Let cool in the bundt pan for 30 minutes before inverting onto a cooling rack to cool completely.
- 6
Combine butter, chocolate chips, and corn syrup in a microwave safe bowl.
- 7
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Stir in vanilla extract.
- 8
Drizzle over the top of the cooled cake. Let the chocolate glaze set up for 10 minutes before moving onto the white chocolate glaze.
- 9
Combine white chocolate chips and coconut oil in a small microwave safe bowl.
- 10
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
- 11
Drizzle over the top of the cake.
- 12
Add additional Oreos to the top of the cake if desired. Let glazes set up completely before slicing and serving.
Made with these products:
Courtesy of: Mom on Timeout
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